Perna Baionensis
Perna Baionensis (Vasconice: Baionako xingarra; Francogallice: Jambon de Baionne) est cibus praecipuus Pagi Vasconici, et nomen accepit ob urbem Baionam apud Lapurdiam.
Perna est crus porci, quae per menses septem in sale preservatus est.
Notae
Bibliographia
- 1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 94-97
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