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In order to protect the distinctive characteristics of Jambon de Bayonne, the Interprofession Porcine Aquitaine (INPAQ) and the "Consortium du Jambon de Bayonne", which represent all the operators in the ham industry - livestock feed manufacturers, pork producer groups, slaughterers-butchers and salaisonniers (meat curers) - obtained a European-level Protected Geographic Indication (P.G.I.) on 7 October 1998.


A strict control plan covering every level of production (breeding, slaughtering and butchering, salting, distribution) certifies the compliance of Jambon de Bayonne with specifications.

It includes :

  • accreditation of all the operators involved in producing Jambon de Bayonne.

  • a series of self-inspections carried out by the operators to control their own production.

  • internal inspections carried out by agents from the Consortium du Jambon de Bayonne.

  • external inspections carried out by specialised agents from an independent certification body.

(ratified by the ministerial ruling published in the Journal Officiel de la République Française) :

Breeding        Selection of the ham        Dry curing process