Meat and poultry sales New Aquitaine

The Groupement des Éleveurs Girondins (GEG) currently has 150 members (120 cattle breeders and 30 sheep breeders), whose mission is to safeguard and promote quality products from the Gironde region, and to market the production of its members' farms. "From farm to fork" is the objective. The cooperative has its own sales outlets, five butcher's shops in Gironde, where you can find Sous Signature Gironde-certified beef, lamb from Pauillac, poultry... Local quality meat!

Visit the workshop of this pig farmer since 1990 and immerse yourself in the world of ham according to Pierre Ibaïalde: choice of pigs, rearing, preparation in salting and drying rooms, maturing, preservation. All the secrets of production! To finish, a tasting of homemade products. For sale on site or online. Pork: ham in all its forms: whole, in pieces, sliced, boned by hand; ventrèche, lomo, coppa... and the "Cochisson" to discover. Duck: dried duck breast, foie gras, rillettes... Unique!

The area is also home to a number of fine shops, including L'Ami Txulette, a perfect example for lovers of quality meats, poultry and ready-made meals at reasonable prices. Mainly Label Rouge products: Chalosse beef, farm-raised pork from the South-West, farm-raised veal, Quercy lamb, Landes and Bresse poultry. Sausages, kebabs, country terrine, ready-to-eat dishes... are all home-made by our craftsmen, who also specialize in beef ribs, more or less matured. Come in with your eyes closed - quality and a warm welcome await you!

In the heart of the Marché des Capucins, at the stall of La Table de Don Quichotte, you'll find the very best in Basque and Spanish gastronomy, with exceptional products: superb Iberian hams, a wide range of cured meats (sausages, pepper-rolled ventrèche), generous chorizos, lomo embuchado and Basque specialties (axoa, piment d'Espelette). For a snack, try a Serrano ham crêpe, bell pepper and Serrano croques and Serrano cheese rolls.

This family-run charcuterie has been in existence since 1884. With a network of 26 farms in the surrounding area, the production process is very short. And from the street, the store hides a mature business, a beautifully crafted, CE-standard laboratory and spectacular natural drying sheds. They offer a tour of the ham drying sheds, but first you'll have discovered this setting of rare authenticity. In the boutique, you'll be able to buy little marvels: hams, but not only hams...

Comptoir de la Viande offers a warm welcome and excellent value for money. Our prime rib, fresh sausage, black pudding, marinated brochettes and free-range chicken are always a favourite. We also recommend Herriko beef, Blonde d'Aquitaine, tournedos or prime rib - a delight - and shoulder of lamb. You'll also find free-range poultry direct from Landes producers. The chef also concocts a wide range of home-cooked individual or family dishes.

La Boucherie des Familles is aptly named, for here you'll find meats selected from Basque breeders and cured meats, as well as the best recipes for local dishes. This veritable beehive of activity, with its adjoining workshop, is teeming with Bayonne hams, sausages, pâtés, beef chorizos, confits, rillettes and a butcher's department featuring fine cuts of beef, lamb sweetbreads, veal... Cooked dishes include crayfish with garlic, gambas with chilli, veal axoa and more. The grocery corner is sure to tempt many with its wide range of products.

In the center of Espelette, the store is a concentration of expertise in cured meats, ready-made meals and Basque cakes. A simple, effective recipe: the Poutzia farm (run for several generations by the Gastellou family) with its free-range livestock in the forest of Saint-Jean-le-Vieux, a canning and salting facility, and heirs to know-how in charcuterie: we have all the ingredients. Bayonne hams, sausages, chorizos, pâtés...and ready-made dishes: garbure, axoa, piperade jambon, home-made Basque cake, cheeses, honeys...

Jeanne and Rémy deploy all their talent in their pretty store. Beef from Chalosse, pork from Mendionde, lamb from New Aquitaine, etc. On the butcher's side, they select and cut the best pieces on the counter. On the charcuterie side, sausages, pâtés, chichon, foie gras (semi-cooked in the oven), country hams and white hams (great taste and optimal quality). On the rotisserie side, poultry, roasted hams, the Sunday must-haves, and "home-made" dishes. The specialty: veal axoa. There is also a creamery and a delicatessen corner.

In this Pierre Oteiza boutique, the pigs... in porcelain smile at you, while the real ones live on the heights of Les Aldudes, where the owner pampers them so that you can taste the now famous Kintoa PDO ham, sausages, duck breast, foies gras, not forgetting the traditional and succulent whole cooked white ham with no added nitrite. A reputation and know-how that have spread far and wide, and products that can be found among the best ambassadors of taste. A must on your visit to Ainhoa.

This butchery, delicatessen and caterer exemplifies the know-how of a profession that requires rigor, creativity and passion. Mélanie, Fabien and their team form a young, dynamic and local brigade. Salaisons de la maison Maïté, Herriko and other meats, cheeses from the best local producers and a special place for delicatessen products. The "lab" at the back of the store prepares fresh sausages, chorizos, roasts... makes platters of charcuterie, carpaccio, beef tartare, and home-cooks gratins, axoa, lasagne...

Founded in 1989, Maison Lauga embodies a gastronomic tradition steeped in history. Headed by Pierre, a seasoned poulterer with over thirty years' experience, this emblematic house was established in the heart of Les Halles de Pau in 1991. Thanks to his unique know-how, Pierre carefully selects live free-range poultry, which he transforms with passion. At his stall, you'll discover a mouth-watering range of products, from roasts and ready-made meals to duck sausages and other regional specialties, all of which bear witness to the authenticity and exceptional taste that characterize Maison Lauga. An unmissable gourmet stop-off at Les Halles de Pau.

Displayed in the windows, local beef, milk-fed veal raised in the traditional way, and red label Pauillac lamb all come from local producers. The farm poultry is also produced locally and the pigeons are raised in the Garonne valley. A commitment to know-how, quality and transparency of the Girondins Breeders, within the framework of a fair trade approach "from farm to fork".

We're still under the spell of this beautiful Maison, where you don't know where to look anymore, as the ceiling and walls... sing the praises of the Basque Country. It has been making artisanal hams since 1946: the famous Bayonne IGP ham, and the exceptional Kintoa PDO ham, matured for up to 28 months. With a range of Kintoa cured meats - dried lomo, coppa, sausage... - and chipirons, pâté basque, axoa, poulet basquaise, hake koskera... Cédric Bergez prides himself on the quality of his fresh produce, which is rigorously prepared with an emphasis on "traditional taste".

The Bayonne boutique is the perfect showcase for Pierre Oteiza's products. Hanging hams, sausages and chorizos invite you to taste them, as do the wines of Irouléguy. Cooked dishes and the great classics: foies gras, pâtés and the house's latest product, nitrate-free whole-cooked white ham, not forgetting "on egin", his gourmet cones for sharing. This is the kind of excellence and craftsmanship that you'll find in 9 other equally emblematic boutiques, from Paris to Biarritz.

Since 1946, artisanal know-how adapted to traditional cured meat recipes has been part of the DNA of the Basque Country and beyond! Maison Montauzer is one of the jewels of this authentic Basque gastronomy. Among its various stores, its markets and workshops well established in the heart of the region, it is also the radiant showcase of Bayonne which "breathes" the Ibaïama hams of the highest quality... -20 months of maturing minimum -, foies gras, terrines, rillettes, home-made dishes, without forgetting the custom-made gift boxes.