Ankorstore /

salaisons de l'adour

Ships orders within 3 to 5 days

Minimum order €100

All brands in one minimum checkout of €300.00 and always shipping free

Since 1998

From the Cévennes
at the Monts de Lacaune,
the rise of a family farm
After the Second World War, Fernand and Edmond PHALIP decided to create a salting house in the Cévennes mountains with the aim of salting and drying hams from the family farm: It all starts there...

Then, they set up the “Montagne Noire” cured meats in the 1960s, and created the brand which bears the same name, a brand which still exists today: The company is growing and is recognized for its know-how. and its quality products.

At the beginning of the 70's, the two brothers separated and Fernand, helped by his son Jean, took over the operation of the PHALIP Establishment in Murat / Vebres in the mountains of LACAUNE (81) known for its cured meat specialties. The specialty will be “Cévennes ham”.
From the Tarn to the Pyrenees,
Salting real Bayonne Ham
At the beginning of the 80's, Jean and Nadine PHALIP left the Tarn to join the Adour Basin and IBOS (65) in order to salt the real Bayonne ham from the future area protected by the Protected Geographical Identification “Bayonne Ham”.

In 1997, Jean and Nadine PHALIP, helped by Jean Gaêl and Jean Ronan (their children), created the Salaisons de l'Adour and benefited, in 1998, from the IGP Jambon de Bayonne which will protect and promote the appellation.

From the Tarn to the Pyrenees,
Salting real Bayonne Ham
At the beginning of the 80's, Jean and Nadine PHALIP left the Tarn to join the Adour Basin and IBOS (65) in order to salt the real Bayonne ham from the future area protected by the Protected Geographical Identification “Bayonne Ham”.

In 1997, Jean and Nadine PHALIP, helped by Jean Gaêl and Jean Ronan (their children), created the Salaisons de l'Adour and benefited, in 1998, from the IGP Jambon de Bayonne which will protect and promote the appellation.

Early 2000s,
dark years?
In recent years, the company has opened up internationally and deals with nearly 10 countries (Japan, Canada, South Korea, Belgium, Sweden, Germany, etc.).

In 2012, Salaisons de l'Adour expanded and built a new ham cellar specially designed to meet the requirements of the AOC Noir de Bigorre specifications.

Today, there are 15 people working within the company, a national distribution network, 12 export countries, 5 third country export approvals and an upgrade to refine our hams for longer: 18 months for Bayonne hams, 36 months for Black Bigorre hams.