CHARCUTERIE AUBARD
Cold cuts
2024
Recommended
•
2024
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".
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4.2/5
6 reviews
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Mon favori: l'aile de confit de canard: froid, tranché fin avec une petite salade, c'est simplement une tuerie!