Home Quality and values Slaughter Cutting Bayonne ham Dry cured meats Delicatessen Recipes Contact Manufacturer and producer of Ham since 1972, the Baillet establishments are present in the Landes department. Find out on our site: Our method of making Bayonne ham Our production areas Our dry cured products in the cut and self-service department Our cooked charcuterie and raw charcuterie products Bayonne ham recipe ideas Bayonne Ham is a source of protein. 50% of the lipids contained in Bayonne Ham are made up of Omega 6 fatty acids and oleic acids, similar to olive oil. Hams intended for the manufacture of Bayonne ham. These exceptional conditions ensure the flavor, aroma and softness of Bayonne Ham. Bayonne Ham exclusively processed in the Adour Basin. The Bayonne ham name is recognized at European level by a protected geographical indication At the end of the ripening period, the hams are individually probed and marked with the "Bayonne" seal. On this site we offer several recipes based on Bayonne ham such as : - Bayonne ham in chiffonade - Bayonne ham and melon - Simply a slice of Bayonne ham! A family business. The Baillet establishments were created in 1972 and are located in the Landes department. Succeeding his father Paul, Gérard Baillet combines tradition and a new concept of manufacturing. It equips its services with the latest technologies and builds a new industrial site. He retains total control over the slaughter of pigs, including cold meats and the curing of hams. For more than 40 years, he has maintained privileged relationships with butchers, traditional pork butchers and local supermarkets. It is on this trust that his reputation was built. Baillet establishments put their skills at the service of their customers. Ham Wholesaler | Pork meat | Bayonne ham | Dry ham | Manufacture of cold cuts | Producer and manufacturer since 1972. | Legal notices | Hello Ad 2009