Petit Futé's opinion on MAISON MONTAUZER
Since 1946, artisanal skills adapted to traditional salting recipes have been part of the DNA of the Basque Country and elsewhere! The Maison Montauzer is one of the jewels of this authentic Basque gastronomy. Among its various shops, markets and workshops well established in the heart of the region, it is also the radiant showcase of Bayonne which "breathes" the top-of-the-range Ibaïama hams ... (minimum 20 months curing), foies gras, terrines, rillettes, home-cooked dishes, not forgetting the custom-made gift boxes.
Information on MAISON MONTAUZER
Open Monday 9.30am-1pm-2pm-7.15pm and Tuesday to Saturday continuously 7am-7.15pm. Online shop at: www.montauzer.fr.
Our online shop for your orders!More info on : https://montauzer.fr/jambons/
Owner's Message MAISON MONTAUZER
Since 1946, La Maison MONTAUZER has been combining passion and local produce to offer quality products made by hand and locally.
Our 5 shops are located in the South-West, in BAYONNE, BIARRITZ, BARDOS, ANGLET and at the market of PEYREHORADE. The atmosphere is friendly and welcoming, in keeping with the tradition of the delicatessens of yesteryear which were part of the daily life of the inhabitants.
When Mr René Montauzer created the Maison Montauzer in 1946, he employed 3 people and produced canned vegetables. His two sons, in love with their land, continued the business by developing the production of charcuterie and preserves made from duck and goose. In a few years, the company acquired a real reputation thanks to the quality of its products. Passionate, they did not stop there! Together with a small team of breeders and salted meat producers from the Basque Country, they developed a top-of-the-range ham, Ibaïona ham (recently renamed Ibaïama). Driven by the same desire to offer quality products, Christian and Nelly Montauzer, the third generation, maintain a traditional craft and are developing the production of IGP Bayonne ham.
If you don't know Ibaïama ham, it is what Christian MONTAUZER calls the "royalty rolls of ham". It is salted by hand with dry salt from the Adour river and then matured for 18 to 22 months in the wind of the Basque Country. To ensure its authentic taste, the animals are raised in Saint-Jean-Pied-de-Port and are fed without GMO
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