AXURIA
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In Mauléon, Axuria (Basque for lamb) is the king of the cooperative. Created in 1983, it brings together some 300 breeders from the Soule valley and markets the famous Pyrenean sucking lamb, exclusively fed on its mother's milk, without any other food, to the rhythm of transhumance. "No other name that has been raised beneath the Mother can be so true," insists Battitte Queheille, who also worked with the entire team to obtain the PGI, a mission that current director Jakes Sallaberremborde continues to pursue. It must be said that this meat, with its inimitable taste, is very much appreciated by restaurants and butchers, but also by fine gourmets. At the same time, he also works on cattle with the Idikia brand. We owe it to the perseverance of the Association des bergers basco-béarnais and to the dairy ewe breeders to have obtained the Label Rouge for the sucking lamb, at the end of 2008. It should be remembered that in order to obtain this label, the farm-raised suckling lamb must be reared on a family-type farm, with herd monitoring, a method of rearing the animals with access to grass and feeding the young exclusively on mother's milk. Exceptional meat from an exceptional terroir with craftsmen who are just as exceptional thanks to their know-how.
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