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Traditionally Cured Ham to the Bayonne Corsorzio Standard
from the Basque Region of France


Bayonne HamThe Bayonne Ham is produced in the Ardour Basin in the heart of French Basque Country. This exceptional air-cured ham draws its unique qualities from this regions cultural traditions. The flavor and character have been certified by the ”Indication Geographique Protégée” (PGI-Protected Geographical Indication) denomination certifying that the highest quality standards are applied in this traditional curing process. The Bayonne Ham denomination has been protected by the European Union with the PGI symbol since 1998. Bayonne Hams are air-cured for 12 months producing a classic ham that is rich in color, very tender and mild flavored with only a hint of saltiness. Delpeyrat Bayonne Ham
    The salting and aging processes are exclusively carried out in the Adour River basin. This zone is delineated by the Atlantic Ocean to the west, the Pyrenees mountains to the south, and the Adour River to the north and east. The Ardour River basin is comprised of a single French department, the Pyrénées-Atlantique, and the adjacent counties of the Landes, Gers and Hautes-Pyrénées
Salies-de-Béarn Salt is obtained exclusively through the evaporation of salt springwater from the Reine Jeanne d’Oraas spring. This saltwater undergoes a traditional evaporation process in a saltpan. This means that the salt is 100% natural and rich in trace elements.
    Bayonne Hams are branded with the Lauburu cross-- the official Basque Cross -- if they have successfully passed each of the different quality inspection and selection stages.

Product Item
Code
Pack/
Size
Case
Dimensions
Case
Cube
Pallet
Qty
TI x HI Shelf
Life
Case
Bar Code
Product
Bar Code
 BAYONNE® HAM
 Mandoline—
  Cured for 12 Months
232826 1/12 lb RW 11.8" x 14.2" x 5.9" .56 95 19 x 5 100+
days
977 44580270847 774458270840
 Sliced Cap—   COMING SOON
 Regular—
  70g (3 oz.)
232641 12/
3 oz.
11.5" x 8.0" x 4.8" .26 95 19 x 5 TBD 1 077 4458285445 774458285448
Imported from Spain

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