Jambon de bayonne is slightly drier than prosciutto di Parma and gently salty. It has a rich, earthy taste that lingers on the palate. I detect smoky and peppery notes too. I plated it with shaved slices of fresh green almonds.
Jambon de bayonne is slightly drier than prosciutto di Parma and gently salty. It has a rich, earthy taste that lingers on the palate. I detect smoky and peppery notes too. I plated it with shaved slices of fresh green almonds.