Millington, NJ – Specialities, Inc. announced today they successfully introduced France’s legendary all natural Bayonne Ham at this summer’s Fancy Food Show held in New York City from June 28th-30th. The Bayonne Ham is crafted to the highest standard using a unique process handed down by centuries of meticulous care, time and knowledge. Bayonne Hams are the standard by which all other French hams are judged. Specalities, Inc. showcased both the traditional tasting Bayonne Ham and a flavor of Bayonne Ham that has been cured and coated using France’s world famous AOC (Appellation d'Origine Controlee) Espelette Red Peppers.
“We had an overwhelmingly positive response from both retailers and distributors during the show. The show confirmed our belief that retailers and distributors are always on the lookout for quality new products for their customers,” said Richard Kessler, Vice President of Sales & Marketing for Specialities, Inc.
A ham can only become a Bayonne Ham if it’s produced in the very specific, clearly defined areas of the Adour basin in the heart of French Basque for salting and South of France for rearing. All Bayonne Hams are assured by the Protected Geographical Indication (PGI) since October 7, 1998 and is protected under the European Union PGI label. The PGI label informs consumers about the specific characteristics of products and protects their geographical names from imitation and usurpation. Bayonne hams have only four ingredients; specially-bred and fed French pigs (corn and cereals), salt from the natural springs deep beneath the Pyrenees Mountains, air and the most important ingredient, time.
Bayonne Hams are air-dried, dark in color, with a very tender mild flavor with only a hint of saltiness. All Bayonne Hams have stringent levels of production requirements (breeding, slaughter and butchering, salting and distribution) all approved by officers from the Consortium du Jambon de Bayonne.
All Bayonne Hams are cured by rubbing 100% all natural Adour basin salt and then covered with a thick layer of salt and placed in the salting room. The hams are suspended in a room where they are dried at a low temperature in artificially created winter conditions. Then the hams are hung in drying rooms where the long maturing process begins, gradually enhancing their flavor, aroma and tenderness. The next step is a process where a mixture of pork fat and flour is applied on the muscular parts of the ham, making for a gentler drying process during the long maturing period. In the last step, the ham acquires all of its qualities and revels its personality: a mild flavor, balanced saltiness and delicate aroma. Then the hams are tested by experts who define the hams’ taste qualities and are approved to wear the Bayonne branded tattoo. On average it takes 9 to 12 months to make a Bayonne Ham. As they say in France délicieux!
Specialities, Inc. was awarded the prized cured ham from France last July by the Delpeyrat Bayonne Ham Company based upon their expertise and experience to source, distribute and create sell-through of “Best of Class” specialty brands in the United States. After a two year approval process, the USDA put their stamp of approval to begin importing the Bayonne Ham with the first shipments arriving in August of this year.
Specialities, Inc. also provides its customers with “Best of Class” specialty brands such as Le Bistro French Recipe Ham, Noel Spanish Serrano, Solera Spanish Cheeses and Meats, Bellentani Deli Meats, LactAcores Portuguese Cheeses and Ermitage French Cheeses.
About Us:
Founded in 1991, Specialities®, Inc. is located in Millington, New Jersey and is a purveyor of fine imported cured meats and cheeses from Europe and domestically crafted, award-winning artisanal cheeses and deli meats. Specialities, Inc. has extensive experience and a proven track record in delivering “Best of Class” specialty deli products to both retailers and foodservice operators throughout the United Sates. Our brands include Le Bistro, Noel, Solera, Bellentani, LactAcores, Ermitage and Delpeyrat. As a vertically integrated organization, we source, import, sell, distribute, and support the sell-through of these products to drive consumer trial, repeat purchase and increase sales for our partners. Specialities, Inc.’s. branded products are available for chain supermarkets, independent supermarkets, specialty food stores, club stores and foodservice operators. For more information about Specialities, Inc. contact Richard Kessler, Vice President of Sales & Marketing at 908-647-6485 or e-mail him at r.kessler@specialitiesinc.com.
Source: Specialities®, Inc.