THE CONSORTIUM
A STRUCTURED MODEL SERVING THE PLAYERS OF BAYONNE HAM
Situated at the crossroads of Landes, Béarn, and Gers, just a few kilometers from Pau, Orthez, and Aire-sur-l’Adour, the village of Arzacq-Arraziguet perfectly embodies the landscapes, climate, and longstanding agricultural traditions of the Adour Basin. Along the route of the Camino de Santiago, at the heart of the salting area, the municipality brings together all the tools on one site to promote Bayonne Ham, drive actions, and coordinate initiatives beneficial to an entire sector, an entire region.
The Arzacq-Arraziguet site, comprising the headquarters of the Bayonne Ham Consortium, a training and research facility, a quality control center, and a museum space, was inaugurated in December 2000. On this site, the vitality of a great regional product draws from 1000 years of expertise, history, and pleasure!
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THE MISSIONS OF THE BAYONNE HAM CONSORTIUM
The Bayonne Ham Consortium is a professional association established in 1991. It ensures the defense and promotion of the Protected Geographical Indication – PGI Bayonne Ham, whose specifications were registered at the European level on October 7, 1998. As such, the Bayonne Ham Consortium is recognized in France by the INAO (National Institute of Origin and Quality) as the Organism for Defense and Management (ODG) of the PGI Bayonne Ham.
The main missions of the Bayonne Ham Consortium include participation in actions to defend and protect the name, product, and terroir, product valorization, and statistical knowledge of the sector.
THE INDUSTRY PLAYERS
Structured on an interprofessional model, the Consortium of Bayonne Ham brings together all the stakeholders of the Bayonne Ham industry, from farm to table:
1 Breeding Zone: The Southwest
740 farms – 19 producer groups
The industry ensures the maintenance of farms in the region
Farmers ensure animal welfare, validated by an annual assessment
40 Feed Manufacturers
Feed manufacturers are engaged in the DURALIM approach for sustainable feeding
28 Slaughter / Cutting Workshops
At least one RPA – Responsible for Animal Protection – is present in each slaughterhouse
1 Exclusive Salt: Salies-de-Béarn PGI Salt
Natural source salt obtained by evaporation, without technological aids
1 Curing Zone: The Adour Basin
28 curers
13 slicing workshops
825,000 hams salted in 2023
THE BAYONNE HAM, A PRODUCT OF SIGNIFICANT VALUE TO THE REGION
It can be estimated that the entire Bayonne Ham industry, from breeding to processing, accounts for more than 5,000 jobs in the production area, with 1,400 jobs directly in farming.
The Bayonne Ham sector annually produces nearly 900,000 pieces of Bayonne Ham. This represents approximately 15% of France’s dry ham production, 12% of French consumption (in self-service), and about 5% of European dry ham consumption.
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