Our jambon de Bayonne is made right here in the United States, and some would argue that the use of “Bayonne,” as in the AOC, is all kinds of wrong. Ariane was well aware of this when she began making the product in the early days of D’Artagnan. Of course, she could see Bayonne from her office window… Bayonne, NJ, that is. Using the same simple, centuries-old dry-curing technique that made this ham famous in France, our domestic version may break rules, but it satisfies jambon cravings.
Try it wrapped around figs, melon or pear slices. Sandwiched in a baguette with mustard. On a charcuterie board with cheese.
Buy it now and save 15% off at dartagnan.com during our Charc Week celebration – when all charcuterie is 15% off. The sale ends Sept. 7 at midnight EST.
Easter is April 20 and so it’s time to start planning your holiday meal. Enjoy 10% off our lamb, ham and other Easter selections at dartagnan.com.
For inspiration, check our blog post on Easter appetizers and main dishes (along with sides). Not sure about wine pairing for the feast? We’ve got you covered there as well.
Sale ends Thursday, April 17th at midnight EST.
In the December issue, Bon Appétit magazine “effusively recommends” our bone-in heritage ham for your holiday dinner. Obviously, we couldn’t agree more. There is nothing so satisfying (and impressive) as a gleaming, glazed ham on the table.
Click over to the Bon Appétit site and start planning your own path to ham nirvana (step one, buy it from dartagnan.com).
You can serve a crowd at Christmas and then use leftovers in split pea soup. Yes, please.