(c) Charcuterie Ospital
Sold in pork butcher’s and even on some specialist websites.
A tradition and local product. This is what makes Ibaïama ham stand out (formerly Ibaïona Ham). Born from the desire of a few pork butches and farmers who loved their breeds, Ibaïama ham (which means ‘mother source’ in Basque) is only made using pigs from the Basque Country.
Once they have reached the required 11 months and 180kg, the pigs are slaughtered and the hams are removed. 15 to 21 months is enough to mature the hams in the open air and they are hung from the large beams found in Basque houses. Salies-de-Béarn salt and manual scrubbing perfectly transform the ham into Ibaïama ham.
