In Salies de Béarn, in the 14th century, a chance discovery highlighted the principle of preserving meats using salt.
This, combined with the intensive breeding of pigs on the Adour basin, led to the birth of cured ham.
Jeanne d’Albret and her son Henry IV greatly appreciated it and already at that time served it at their table. They were its first ambassadors.
Since then, the reputation of these hams has never waned, and they were and are successfully exported.
Initially by land, then by sea, via the port of Bayonne, which associated its name to the ham for posterity.
This museum relates the history of one of the region's leading products.
Entrance fees 2009:
Adults: 6 €
Children from 4 to 14 years old: 2.30 €
|
