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Case 2: Ham of Bayonne

Case Ham of Bayonne


South-West (Adour region)

The supply of fresh ham and breeding areas is located in 22 departments (Aquitane, Midi-Pyrénées, Charente-Poitou, and some border departments of the Aquitane region) of the big South-West region.

Curing is located in the Adour basin (Bassin de l'Adour).

Some links:


Number of farms

There are 1500 pig farmers in the South-West region who are PGI certified

In the Aquitaine region 600 farmers are PGI certified. 90% of production is supplied to Ham of Bayonne

These farms in total have 37.000 sows and 700.000 pigs


Production of dry ham in France per year amounts to 1.5 million pieces (Hams with PGI-AOP) (in strong progress since 1970 with about 13.500 tons to 45,000 tons)


Number of pigs slaughtered

Number of regional pigs slaughtered : 750.000 pigs (70.000 tons)

Production of Ham of Bayonne represents 20% of national production of  dry cured ham

Import of dry-cured ham

Yearly 2150000 hams are imported, which is 25% of total consumption

Export of dry-cured ham

5 to 6% of the Bayonne Ham produced is exported:

Objective is to reach 20% export in 2015


Consumption per head Consumption of dry ham in France is 60.000 ton kg. per year (Qualité, 2009

Hams are exported to Belgium, Germany, England, Spain, Netherlands, Japan, South Korean.

An objective is to develop markets in Asia and Canada (see press release on improving value creation,

press release on market development,

International press

Consumer channels Main market channels are GMS (hyper and supermarkets), cut or self service, food service, direct sales, butcher shop, wholesalers, retailers
Products PGI Ham of Bayonne concerns only dry ham produced in Adour Region in France with raw material from the limited geographical specification (fresh leg of pig born and raised in Aquitaine Region)
Food safety measures

Besides general EU and national regulations, Ham of Bayonne has to comply with several requirements: