Pâté with Jambon de Bayonne

Pâté with Jambon de Bayonne (French Prosciutto): a taste of the French Basque Country

Delicate, slightly sweet and deeply savoury. The kind of pâté that disappears faster than you planned.

Jambon de Bayonne is one of France's great cured hams, dry-salted and air-dried in the foothills of the Pyrenees for months before it ever reaches a jar. Here it is pressed into a traditional pork pâté, bringing a gentle sweetness and a quiet saltiness that makes every bite feel considered. The sort of thing you would find at a Basque market on a Saturday morning, wrapped in paper and eaten before you get home.

How to enjoy Pâté with Jambon de Bayonne?

Spread generously on a toasted baguette or good sourdough. Add a cornichon or a few olives for contrast. It also sits beautifully on a cheese and charcuterie platter. Pour a glass of Basque Txakoli if you can find it, or a light Bordeaux and you are halfway to the Pyrenees.

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Weight: 90g | Origin: France | Best before: 2029 | Storage: Keep refrigerated after opening, consume within a few days.