{"id":6594,"date":"2021-10-18T13:15:20","date_gmt":"2021-10-18T11:15:20","guid":{"rendered":"https:\/\/salaisonsdeladour.com\/who-are-we\/"},"modified":"2021-10-20T11:06:34","modified_gmt":"2021-10-20T09:06:34","slug":"who-are-we","status":"publish","type":"page","link":"https:\/\/salaisonsdeladour.com\/en\/who-are-we\/","title":{"rendered":"Who are we ?"},"content":{"rendered":"\t\t
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Family Story <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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After WW2, Fernand and Edmond Philip decide to create a meat curing factory in the Cevennes mountains in order to salt and dry hams from their
family farm. This is the beginning of a success story\u2026
<\/strong>
In the 1960\u2019s they open a new factory, \u00ab Montagne Noire \u00bb<\/strong>, and create the associated brand. \u00ab Montagne Noire \u00bb still exists. Their business is
growing and they are known for their expertise and their high-quality products.<\/p>\n

At the beginning of the 70\u2019s, the two brothers take different paths. Fernand and his son, Jean, take over the farm Philip Ets in Murat \/ Vebres in
Lacaune(81) – a place very well-known for meat-curing. They launch a new specialty : C\u00e9vennes ham<\/strong>.<\/p>\n

In the early 1980\u2019s, Jean and Nadine PHALIP move from Tarn to Ibos and the Bassin de l\u2019Adour (65) in order to salt the real Jambon de Bayonne
produced in what will be the PGI area for this specific ham.<\/p>\n

<\/strong>
Finally, in 1997, Jean and Nadine PHALIP, with the help of their sons Jean Ga\u00ebl and Jean Ronan, establish the Salaisons de l\u2019Adour. In 1998, the PGI Jambon de Bayonne protect and promote this designation.<\/p>\n

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2000\u2019s : the \u00ab black \u00bb years\u2026
The Philip family and the consortium for the \u00ab Porc Noir de Bigorre <\/strong>\u00bb (an endemic pig) go into partnership and the Salaisons de L\u2019Adour become the
official expert in salting meat for the whole Noir de Bigorre sector. \u00ab We cure meat for the SICA (Noir de Bigorre ham producers) \u00bb.
Quite naturally, in 2021, they enter the process of sustainable development<\/strong> by adding a new product to their range : organic Jambon de Bayonne<\/strong>.
Simultaneously, they start investing in order to promote this process.
More recently, the company starts working internationally<\/strong> and deals with many countries such as Canada, Japan, South Korea, Belgium, Sweden,
Germany and many others.<\/p>\n

In 2012, Les Salaisons de L\u2019Adour grow bigger and build a new \u00ab ham cellar \u00bb specially set up to answer the AOC specifications<\/strong> for the Noir de
Bigorre.<\/strong><\/p>\n

Today the company counts 15 employees and a national distribution network. We also export to 12 different countries and have acquired 5 export
approvals. We also improved our facilities in order to be able to mature our hams longer : 18 months for Jambons de Bayonne and 36 months for the<\/strong>
Porc Noir de Bigorre hams<\/strong>.<\/p>\n

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Family Story After WW2, Fernand and Edmond Philip decide to create a meat curing factory in the Cevennes mountains in order to salt and dry hams from their family farm. This is the beginning of a success story\u2026 In the 1960\u2019s they open a new factory, \u00ab Montagne Noire \u00bb, and create the associated brand. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_eb_attr":"","footnotes":""},"class_list":["post-6594","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nWho are we ? - Salaisons de l'Adour<\/title>\n<meta name=\"description\" content=\"Salaisons de l'Adour: la Maison Phalip, c'est plus de 60 ans d'exp\u00e9rience de g\u00e9n\u00e9rations en g\u00e9n\u00e9rations dans la Salaisons des Jambon de Bayonne.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/salaisonsdeladour.com\/en\/who-are-we\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Who are we ? - Salaisons de l'Adour\" \/>\n<meta property=\"og:description\" content=\"Salaisons de l'Adour: la Maison Phalip, c'est plus de 60 ans d'exp\u00e9rience de g\u00e9n\u00e9rations en g\u00e9n\u00e9rations dans la Salaisons des Jambon de Bayonne.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/salaisonsdeladour.com\/en\/who-are-we\/\" \/>\n<meta property=\"og:site_name\" content=\"Salaisons de l'Adour\" \/>\n<meta property=\"article:modified_time\" content=\"2021-10-20T09:06:34+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/salaisonsdeladour.com\/wp-content\/uploads\/2020\/06\/fdb_salaisons_adour_046_m-2048x1365.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/salaisonsdeladour.com\/en\/who-are-we\/\",\"url\":\"https:\/\/salaisonsdeladour.com\/en\/who-are-we\/\",\"name\":\"Who are we ? 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