Charcuteries New Aquitaine

Each of the farm's pigs is raised for 8 to 11 months on a traceable, non-GMO diet. This allows them to have a meat richer in taste. The company has chosen sustainable agriculture with some of the pigs raised on a straw bed, because unbalanced meat does not allow for good salting. The farm's ham has three IGP Bayonne Ham approvals and is aged for 14 months. The farm also offers pâtés and livers, cheeses and ready-made meals, all of which are successful.

Pork farmers since 1983, Maïté and Jean-Baptiste are the guarantors of the know-how in breeding and curing through their 6 sales outlets, including the delicatessen in Ustaritz. Ferme Elizaldia, located in Gamarthe, raises, processes and produces more than 4,000 hams, coppa, sausages, lomo, Basque pâté, foie gras, confits, axoa, cassoulet, as well as gift boxes such as Baïgorri, Don Ibane and others, all in keeping with the ethics of sustainable agriculture... 6 stores now and also present at the main markets in the Basque Country.

We know about South Africans' passion for rugby, but we knew a little less about biltong, dried beef subtly marinated in spices (from Espelette). It's also in the Basque country, in Bayonne, that we discover and appreciate this preparation which gives a particular flavor to the piece of beef. Its nutritional qualities (lean, easily digestible meat...) make it a healthy food to enjoy as an aperitif, in a salad or omelette, or as an energy supplement for sports. An artisanal product that aims for excellence!

It all began with a small family charcuterie in Dax in 1947. From father to son, the recipe and know-how for mi-cuit foie gras were passed down. Lartigue became a true artisanal company, basing its reputation on the quality of its products. Whether it's charcuterie, smoked salmon or foie gras, everything is prepared using top-quality products and environmentally-friendly processes. Our products have won 11 medals at the Salon de l'Agriculture, and 3 Saveur de l'année awards.

The Abadie is a well known name at the Halles de Pau. This delicatessen-caterer multiplies rewards and recognition for the quality of its products. A family business, it is with his wife that he works and creates new preparations. You can also find the famous Henri IV ham, garlic ham and au alongside his sausage from Lyon in brioche, the Alsace sauerkraut and, at the time of the fiestas, a beautiful white boudin truffé, ballottines and crépinettes and an original Foie gras marie. He was very involved in the life of his profession and was also president of the union of butchers caterers in Pau for 10 years.

The Marracq family ? A real institution in Bearn. Meat is their specialty. Fourth of the name, Romain perpetuates this tradition with brio. His butcher's shop offers a range of homemade charcuterie (90%). A delicatessen department is made on the spot by cooks. The range of cooked dishes is in the same excellence, from the rabbit hunter to the stew through the blanquette, the recipes have the good taste of the real kitchen. Possibility to order meat packages. The quality is always there and the welcome is impeccable.

Artisanal know-how and excellence of the products characterize this beautiful House since 4 generations, for the great pleasure of our papillae. In its store in the center of Espelette, you will find all its specialities: Espelette chilli pudding, Bayonne ham, tripotx, Basque pâtés, chichons, axoa, piperade and other delights made in its workshop in Souraïde, in the respect of traditional recipes. Official supplier of quality and gastronomic tradition !

The website lists a range of products, including cured meats, foies gras, Cul Noir products, confits, pâtés and preserves, fresh produce, as well as mushrooms and chestnuts.

"Here, the stars are the products" proclaims our ham ambassador, Eric Ospital, who is so outspoken that you might think he's the star, as he's always dreaming up new products: ibaïama ham, matured in the open air, "caressed by the seasons..." found in many restaurants and beyond, Txirula, a dry sausage, boudin, pork belly... He advocates quality above all else, from the selection of pigs from the Basque Country to their breeding. A reputation that extends far beyond our borders.

Christian Montauzer, a worthy descendant of a house that has made "home-made" its trademark since 1946, works with his team to hand-craft ancestral recipes. The boudins, cured meats, pâtés... are sure to delight even the most discerning customers. Between the secrets of production and the seasonings, another jewel can be found at Maison Montauzer: the "Ibaïama" ham, born from pigs raised in the mountains, prepared according to tradition, and cured by the air of the Basque Country for 4 seasons. You can visit the workshop in Bardos to appreciate even more.

A concentrate of cured meats, meats, cheeses and famous Basque cakes in this store. For several generations, the Gastellou family, located in Saint-Jean-le-Vieux, has run the Poutzia farm. Their Blonde d'Aquitaine cows and pigs are raised in the open air, making the flavors all the more enjoyable and authentic. In all 4 boutiques, you'll always find the same high quality. Bayonne and Garazi hams, sausages, pâtés, rillettes, chorizo, ham piperade and delicious ready-made meals.

The^3rd generation has taken over the family business. Its leitmotiv since 1949? To serve our customers to the best of our ability and treat them to carefully selected meats from the best breeders. Arnaud Bop, a chef with a wealth of experience, is now at the helm. This butchery and delicatessen is renowned for its beef, Pyrenean lamb and pork, as well as its cured meats, preserves and ready-to-eat dishes, such as the creamy black truffle quail egg with Serrano rocket cookie. Quality catering service in gourmet bite-size versions.

It is in Saint-Jean-le-Vieux, that the Gastellou family has been established for several generations at the farm "Poutzia". From the breeding of meat cows and pigs in the open air, to the canning and salting of hams. At the foot of Arradoy, on a twenty-hectare forest, the animals evolve far from the industrial pace: artisanal products that are all the more tasty and flavorful. Dry-cured hams from Bayonne and Garazi, sausages, chorizos, ventrèches, rillettes, pâtés..., dishes cooked in jars and home-made Basque cakes! A beautiful know-how.

No need to travel all the way to Dompierre-sur-Mer to meet Eric Brossard! For more than 10 years, this butcher has been setting up shop in the market of downtown La Rochelle. Notice to gourmets, you will find him on Friday afternoon on the Place de Verdun and at the Arsenal on Saturday morning. Eric's small van, carefully stored products and impeccable service are all the hallmarks of authenticity. Grumpy people will always say that there's a wait, but no matter what, take advantage of this opportunity to let yourself be overwhelmed by the atmosphere of the market. Dressed in his apron, Eric will slice for you a few slices of ham or sausage that will be wonderful as an aperitif.

Garg'Antoine is the first point of sale of Antoine Augeard, an agricultural engineer, who "fell into the pastis" of his father in 1986... He knows the aperitif and has made it his job. He has a whole range of gourmet pleasures, traditional and French, which vary according to his finds: cold meats, Basque pudding, old-fashioned white ham, pâtés en croûte, foies gras, figs stuffed with foie gras, Scottish salmon, smoked or in gravlax, cheeses, preserves, wines, beers, not forgetting the aperitif boards, aperitif trays and pintxos.

The charcuterie bar run by Sébastien, Meilleur Ouvrier de France in 2019, with his eloquent CV, bears witness to a real talent that can also be found at Les Halles des Cinq Cantons in Anglet and Biarritz. A store that exudes conviviality and sharing, where you can sample the house's sweet and savoury charcuterie specialities on the spot, at the counter or at the table. A fervent advocate of charcuterie without additives or preservatives, Sébastien is renowned for his signature dishes.

In a brand-new building, here's a store where pork lovers will be delighted to find the finest meats, charcuterie and preserves from Champs Bay. For five generations, the Debien family has been raising pigs using integrated farming methods (pork welfare and antibiotic-free). Born on site, the piglets are fed on the farm's own cereals. In the store, you'll find fresh IGP Porc du Sud-Ouest pork meats (filet mignon, sauté, roast, grilled...), as well as numerous products from partner producers.

Butchery certainly, but also pork-butchery and excellent to taste thanks to the beautiful work of Loïc, chief pork-butcher and of Evelyne Pineau who holds this Côté Cochon stamped Pineau. Here, we work with beautiful material since they are simply black pigs of Bigorre and also pigs of the house Louvel, famous house of breeding located at Gontaud de Nogaret and that we do not present any more. Everything is homemade and it makes you want to eat! Coppa, rillettes, white ham, chorizo, pata negra... or even medal-winning black pudding form a magnificent showcase.

The Aubard artisanal charcuterie is a must for lovers of local produce and home-cooked meals. You'll find Bayonne ham, Kintoa ham, Basque charcuterie, foie gras, ready-made meals, cheeses and a delicatessen. Fresh meat lovers will also be delighted. Aubard also offers a click & collect service, as well as a weekly menu with a variety of tasty dishes. Whether you're looking to buy groceries or indulge in ready-made meals, Aubard charcuterie is an address not to be missed on your visit to Biarritz.

Sylvie and Didier settled on the family land, becoming producers of Espelette chilli pepper (PDO). To ensure the long-term viability of their production, they have turned their attention to breeding Kintoa Basque pigs. Here, the chillies are picked, sorted, dried, cooked and ground in the pure tradition of the label... It is available in chili purée, powder, coulis, jelly and mustard. Pork is also available in a variety of forms: hams, terrines, sausages... which can be found in the store, on the website and in the best delicatessens in the Basque Country.

This fine Maison continues its adventure in fine style with the opening of its new boutique: a charcuterie-catering area, and a self-service catering area where you can enjoy a bit of the Basque Country through its artisanal products and traditional dishes, either on the premises or to take away! Bayonne and Kintoa hams, pâtés, preserves, ventrèche, coppa, sausages... and so many other homemade specialties.

Good news in Saint-Jean-de-Luz: a second boutique for this fine Maison, which showcases its range of charcuterie, preserves and Espelette chillies. Bayonne ham, Basque pâtés, pimento pudding, tripotx, chichons, piperade, axoa... and other delicacies and specialties to discover. Craftsmanship, respect for traditional recipes and quality products have been the hallmarks of Maison Massonde for 4 generations. We invite you to come in!