00:10Musik
00:38Ham producers in Bayonne have a long history.
00:42Pierre Ibaialde is one of them.
00:44Quality and adherence to the ancient traditions of his craft are at the heart of his work.
00:51My name is Pierre, Pierre Ibaialde.
00:54I started this small business 35 years ago, right in the heart of Bayonne,
00:58and I make all my hams by myself.
01:01About 1,800 hams a year, and quite a few preserves too.
01:05Everything made from pork and duck, pâté, rillette, confit, and foie gras.
01:10The special thing here is that I allow people to visit my facility,
01:13and so I welcome many visitors, tourists who come to Bayonne to understand how we make the famous Bayonne ham.
01:19And I explain how we make ham, how we source the meat, how we salt it, how we dry it,
01:24and we visit the facility, that is, the salting room, the drying room, and the maturing room.
01:33Ham production in Bayonne is an ancient craft.
01:38Bayonne ham is much more than just some meat.
01:41It has become a symbol of Basque country gastronomy.
01:53So here we are in the curing room, where there are 800 hams hanging from the ceiling, curing.
01:58We worked with pigs that were raised in freedom.
02:01We're going to salt the hams, we're going to salt them in a salting tub at 2 degrees Celsius.
02:05Then we're going to dry them and gradually raise the temperature from 2 to 15 degrees Celsius.
02:10And then here, they're cured at room temperature.
02:13The meat has to transform.
02:15It has to go from raw meat to tender, flavorful meat.
02:24And that takes time and temperature, which is what curing is all about.
02:28And it's done at room temperature, quite simply.
02:39So ham is a curing method used in many places, where the meat is salted and dried.
02:43A ham is a large piece of meat, and it takes 12, 14, or 16 months to dry a ham.
02:49Other products are made using the same principle, such as ventrelle, which is what Italians call pancetta.
02:54It is salted and dried pork belly.
02:56We also make copa, which is pork loin, salted and dried.
02:59And we make lomo, which is pork loin, again salted and dried.
03:03It's all the same principle.
03:04Meat is salted and dried as a way of preserving it.
03:07The principle of the work, it's always salt and dried.
03:10It's a way of preserving the meat.
03:14Meat is salted and dried.
03:24The principle of the work, it's always salt and carve, which is their own wings.
03:27The principle of the soul hasiesen and grown, as你 may witnessing the same deity,
03:39and you decide what to use to eat then
03:39Untertitelung des ZDF, 2020
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