All dry-cured hams undergo the same treatment. It begins with salting, which allows the ham to be preserved. Bayonne ham is no exception: it is a salted product. Significant efforts have been made by curers to reduce the salt content and make it compliant with the provisions of the national nutrition and health plan.Furthermore, only the spring salt from Salies-de-Béarn is authorized for salting Bayonne hams. Unlike sea salt, this spring salt, in addition to being very pure and naturally white, gives Bayonne ham a milder saltiness.