Labeyrie
Also known as: Labeyrie Fine Foods, Labeyrie Fine Foods SAS, La Beyrie (misspelling)
Labeyrie is a French foie gras company from Saint-Geours-de-Maremne (Landes), founded in 1946 by Robert Labeyrie; its cured range covers Jambon de Bayonne, Serrano and Iberian ham, lomo and chorizo.
Labeyrie is a French foie gras company from Saint-Geours-de-Maremne in the Landes, founded in 1946 by Robert Labeyrie. Its legal entity is Labeyrie Fine Foods SAS. Alongside tinned and mi-cuit foie gras it sells a cured range: Jambon de Bayonne, Serrano and Iberian hams, lomo, chorizo and saucisson.
Robert Labeyrie began at the Bordeaux market halls; in 1950 a barn on the route d'Urt in the Landes became his raw foie gras workshop. In 1994 the IGP Sud-Ouest was created, and the producer says its St-Geours workshop was the first in the industry to be certified under it. Jambon de Bayonne joined the range in 2021.
Range: foie gras conserve (the producer cites the IGP Canard à foie gras du Sud-Ouest); Jambon de Bayonne (12 months) and its chiffonnade; Jambon Serrano Reserva (14 months); Iberian Pata Negra ham, Cebo de Campo (24 months) and Bellota (36); Paleta ibérique Cebo de Campo (18 months); Lomo ibérique; Chorizo and Saucisson Pata Negra. The Iberian hams age in bodegas in Spain. Smoked salmon and caviar are a different product group.
Compared with Delpeyrat, the other foie gras name here, Labeyrie puts more weight on its cured hams, and the ageing time is printed in the product name.
On the shelf the wordmark is plain «Labeyrie». On the cured range the words Pata Negra, Cebo de Campo and Bellota appear, and the age in months is part of the product name. The producer's history mentions its first hypermarket listings between 1968 and 1986.
Facts
| Country | France |
|---|---|
| Region | Saint-Geours-de-Maremne (Landes); founded 1946 |
| House range | foie gras conserve, Bayonne ham, Serrano and Iberian ham, lomo, chorizo, saucisson |
| Raw material | IGP Canard à foie gras du Sud-Ouest (producer statement); Iberian hams aged in Spain |
How it connects to Cured meats & charcuterie
Labeyrie → kind of → Cured meat brands → kind of → 🥓 Cured meats & charcuterie
Links
- Part of
- Cured meat brands
- Similar and different
- 🦆 Foie gras, Canard à foie gras du Sud-Ouest
Frequently asked questions
Who owns Labeyrie?
The producer pages seen name the legal entity Labeyrie Fine Foods SAS and do not list shareholders.
What does Labeyrie make?
Tinned foie gras and a range of Bayonne, Serrano and Iberian hams, lomo, chorizo and saucisson.
Is Labeyrie ham the same as Spanish pata negra?
Not quite: the Iberian hams are made and aged in Spain, while the company itself is French.
How do I read the ages on a Labeyrie ham pack?
The months sit inside the product name, so a bigger number simply means a longer cure.
Does an IGP foie gras differ from an ordinary one?
IGP is the French spelling of the EU geographical-indication label; the producer cites it for its south-western duck foie gras.
Similar
Delpeyrat · Fiorucci · Rigamonti · Villani · Hénaff · Negroni
ℹ️ The International Agency for Research on Cancer (WHO) classifies processed meat as a Group 1 carcinogen: according to WHO, every 50 g eaten daily raises the risk of colorectal cancer by about 18%.