The Bayonne Ham Fair is one of the most important food festivals in the northern Basque Country and the oldest event held in Bayonne, with origins dating back to 1462. Held annually around the Easter weekend in Bayonne, or Baiona in Basque, the fair celebrates the long-standing tradition of cured ham production in the historic province of Lapurdi. The event combines gastronomy, agricultural heritage, local markets, and Basque cultural traditions.
The History of Bayonne Ham
Bayonne has been associated with cured ham production since the Middle Ages, when the city became an important trading port between inland farming regions and Atlantic maritime routes. The preservation of pork through salting and air-curing developed into a specialised regional craft, supported by the mild climate and access to mineral-rich salt from the Adour basin.
The most internationally recognised product is Jambon de Bayonne, which holds IGP (Protected Geographical Indication) status. This certification guarantees that the ham is produced according to regulated methods within a defined geographical area of southwestern France. Bayonne ham is traditionally cured with rock salt over a process lasting between nine and twelve months. As with many European cured hams, the exposed surface of the meat is coated during maturation with a mixture of pork fat and flour, a traditional technique known as pannage. The result is a ham known for its delicate flavour, balanced saltiness, and soft texture.
Another important product represented at the fair is Jambon du Kintoa, an A.O.P.-protected Basque ham produced from the indigenous Kintoa pig breed raised in the western Pyrenean valleys. Kintoa ham undergoes a significantly longer curing process, with a minimum maturation of 16 months and a maximum of 30 months. The hams must be salted using Salies-de-Béarn IGP salt and are traditionally rubbed with Piment d’Espelette AOP before commercialisation. Compared with Bayonne ham, Kintoa ham is generally richer, darker, and more intensely flavoured due to traditional breeding, feeding, and curing methods.
Gastronomy and Basque Food Culture
The fair highlights the broader culinary traditions of the French Basque Country through tastings, local markets, cooking demonstrations, and regional products including cheese, cider, wine, and Basque pastries. Traditional music, rural sports, and public celebrations also form part of the event.
Practical Information for Visitors
The Bayonne Ham Fair usually takes place during Easter week and attracts large crowds to the historic centre of Bayonne. Many activities are concentrated around the cathedral district and central market areas.
The 563rd edition of the Bayonne Ham Fair has already taken place. It was held from Thursday, April 23 to Sunday, April 26, 2026.
More info: https://www.foireaujambon.fr/
Updated on May 25, 2026
