From Salies-de-Béarn salt to scientific reference samples: HAMTRACE secondment and visits to the home of Bayonne ham

A HAMTRACE delegation has visited the Consortium du Jambon de Bayonne in south-west France, combining detailed discussions on traceability with a first-hand look at how one of Europe’s best-known protected hams is produced.

The technical mission - part of HAMTRACE's programme of secondments - took place on 22 July 2026 at the Consortium’s headquarters in Arzacq-Arraziguet, near Pau. Researchers from UT2A and the Universitat Autònoma de Barcelona (UAB) met Chief Executive Isabelle Chalan and Director Maxime Menvielle before touring the production facilities.

For HAMTRACE, the secondment brought the project’s analytical work into direct contact with the people, processes and records behind Jambon de Bayonne PGI. The project is developing new ways to support the traceability and authentication of European cured ham by combining chemical evidence with information gathered along the supply chain.

Protected origin in practice

The visit began with a briefing on the history and organisation of the Consortium, its economic role and its position in French and international markets. The discussion also explored the controls needed to protect the product’s PGI status, from verified origin and production records to consistent operating procedures.

These systems are important because a protected name depends on more than a label. It must be supported by a clear and trustworthy record of where the raw material came from, how it was handled and whether every stage followed the agreed specification. This meets HAMTRACE's needs when assessing how analytical methods can complement existing traceability systems.

Following the production journey

During the technical tour, the researchers followed the ham through the main stages of production. They saw how fresh hams arriving from certified slaughterhouses are inspected and sorted, and how the first quality decisions are made before curing begins.

The team then observed the salting stage, where rock salt from the Salies-de-Béarn springs gives the process a strong connection to the region. From there, the visit moved into the drying and curing areas, known as the séchage. Temperature, airflow, processing time and progressive weight loss are carefully monitored to create consistent conditions while the product develops its characteristic qualities.

The final stages include grading, the application of the distinctive Lauburu or Basque cross mark, packaging and preparation for distribution. Seeing the full route made it possible for the researchers to identify where useful traceability information is generated, and where chemical measurements may add an independent layer of verification.

Authenticated samples for HAMTRACE research

One of the most important outcomes of the visit was the Consortium’s commitment to select and send authenticated samples from its production line for the HAMTRACE study. These samples will provide reliable reference material and help strengthen the project’s analytical database.

Reference samples are essential when researchers are trying to distinguish authentic products from those with a different origin or production history. They allow chemical patterns to be compared against material whose provenance is already known and documented. In this way, cooperation with producers and sector organisations is not simply useful background work. It is central to building methods that can operate credibly outside the laboratory.

A basis for future collaboration

The secondment also opened a wider conversation about future research. The two delegations discussed possible collaborations examining the nutritional and biomedical dimensions of high-quality cured ham, creating a potential basis for new joint initiatives involving UT2A, UAB and industry partners.

The Bayonne mission showed what HAMTRACE is designed to do: bring scientific expertise together with detailed knowledge from the supply chain. By understanding the production process, securing dependable reference samples and listening to the needs of the sector, the project can develop traceability tools that are both scientifically robust and relevant in practice.

Participants: Dr Fabienne Séby and Dr Véronique Vacchina (UT2A); Prof Manuel Valiente and Dr Alen Baeza (UAB); Isabelle Chalan and Maxime Menvielle (Consortium du Jambon de Bayonne).

More information about HAMTRACE: https://cordis.europa.eu/project/id/101236645