A wine cured, boneless ham that is produced near the town of Bayonne, France. It is air-dried and lightly smoked ham with a flavor that is influenced by the wine used in the curing process. It is served and eaten similar to prosciutto only sliced slightly thicker.
"I think wine-cured is incorrect. Occasionally dried red pepper/chilli rubbed onto the skin, but otherwise salt and dry alpine air. I think your definition is confused with Italian bresaola. Jambon de Bayonne is French basque. Similar alpine hams in China: Hunan, Yunnan, Sichuan. asianFoodTours.com"