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Traditionality is an important strategic focus in the food sector. However, its definition and operationalization remain imprecise. This research conceptualizes the perceived traditionality of a food product using grounded theory. Following the collection of empirical data from all the players involved in a traditional product (producers, processors, distributors, restaurateurs, and consumers), a four-dimensional construct emerges: process, identity, dynamic, and ritual. This conceptualization offers a frame of reference allowing product managers and producers to understand what gives their products their traditional character and how to develop it further.