Bayonne Ham Announces its American Debut
NEW YORK, June 23, 2017 /PRNewswire/ — The Bayonne Ham Council is proud to announce its debut in the U.S., with a campaign kick-off at the summer Fancy Food Show held in New York City from June 25-27th. Conducted with the support of the European Union, it is the first time that Bayonne Ham producers have come together for a large-scale trade-focused marketing program.
After conquering European consumers, it is no surprise that the legendary cured ham from the Southwest of France chose the United States for its international ambitions. Shifting away from large-scale industrial foods, Americans are increasingly in demand of premium craft products: gustatory pleasure, but also traceability and production transparency have become choice criteria.
As the very first French food product to be awarded the Protected Geographical Indication (PGI) status in 1998, Bayonne Hams will address American foodies’ search for authenticity: this status guarantees the ham’s traditional and sustainable production, as well as its place of origin. True to tradition, Bayonne Ham is produced the same way it was a thousand years ago.
One of the finest representatives of France’s gastronomic legacy, Bayonne Ham will seduce American’s palates. The “Melt In Your Mouth” charcuterie from Europe, Bayonne Ham is the perfect addition to America’s convivial gourmet festivities: whether low-key outdoor picnics or fancier cocktail aperitifs, paired with fine cheeses and elegant wines. Americans will enjoy its delicate flavors with considerable length in mouth and moderate saltiness.
The Bayonne Ham’s council U.S. campaign targets trade professionals and will consist of nationwide activities, with key activations on the West and East coasts. The Bayonne Ham Council set the grand but attainable objective of dedicating one quarter of its overall international exports to the U.S. by the year 2020.
About the Bayonne Ham Council
The Bayonne Ham Council was created in 1991 to promote the Protected Geographical Indication (PGI) Jambon de Bayonne, which was formalized on October 7th, 1998 by European decree. Organized as an Interprofessional Body, it gathers every actor involved in the production of Bayonne Hams including 950 pig farms, 39 livestock producers, 23 cutting plants and 30 curing units, all located in Southwest France.
Visit http://www.jambon-de-bayonne.com/en/ for more information
Sopexa c/o Bayonne Ham Council
+1 (212) 386 7439
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SOURCE Bayonne Ham Council