The best local producers Espelette/Ezpeleta

Piment d'Espelette is grown in open fields to the rhythm of our region's bioclimate. Maison Bipertegia naturally takes care of its plants, from sowing to ripening. They are then hand-picked and rigorously sorted 1 by 1 at each stage, from harvesting to processing into powder and its derivatives in our own workshop. Our producer claims "a passion for good taste, because we are the ^1st consumers and we are proud to offer what we like to eat". Quality, generosity and sound advice when you visit our store!

Ramuncho Pochelu was the creator of piments and he wanted to imagine this workshop, a dozen years ago because he had to share his passion, "the greatest wealth… " he commented. In situ, it started by climbing a labyrinth of piments with a game "the game of Ramuncho" what immediately seduced parents and children who can receive, the diploma of Petit Pimentier. There are products on site. In another register, he mounted a kitchen with the products to cook on-site with cooking lessons for one year. A real success that this return to real values, in simplicity, without folklore. And of course, the sale, the Pepper in all its states… and other quality products including AOC, Irouléguy wines, farmers Fromages Iraty, Tarbais Beans, le, etc. Not forgetting a partnership with Eric Mayté, the famous cheese maker. Group activities on reservation, free with a site of 200 Places. A great diversity and a great dynamism!

At the foot of Mondarrain, Ferme Elharra produces AOC-AOP Espelette chillies and raises dairy cows. This ^18th-century building is home to a family pepper farm that has been handed down from generation to generation, and has won several awards at the Concours Général Agricole in Paris. The cultivation of chillies, the red gold of the Basque country, is firmly rooted in this rural heritage. It plays an essential role in Basque cuisine, with recipes and accompaniments for meat, fish, foie gras and even chocolate.

Know how to spice up your life could be the motto of Biper-Ona, or "the good pepper"; producer of its state for 3 generations. The Pocorena family grows and produces the famous "red gold", a PDO pepper of superior quality and subtle taste, which is perfect to accompany or even enhance fish, omelets, poultry or meat. Chefs are not mistaken with multiple variations also for cured meats.

Chilli pepper producer for more than 20 years in St-Pée-sur-Nivelle, near Espelette, Patrick has created his store where you can discover and taste chilli pepper in powder, puree, vinegar, mustard, jam, etc. It is here a beautiful selection of its production proposed with information on the origin, the history, as well as on all the stages in the production. Patrick is a professional cook and also makes pork pies, Basque blood sausage and other "biperitif" and ropes.

Ferme Aguerria produces piment d'Espelette PDO which, after all the different stages of production, becomes pimento powder. It's tasty and spicy, ideal as an accompaniment, and available in jams, salts (from Salies), mustards, oils, jellies... A perfect blend that enhances flavors and transcends meat, fish, vegetables or a simple omelet. You'll find it on many gourmet tables.