Meat and poultry sales Aquitaine

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.

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".

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.

Philippe Rivera, Compagnon du Goût since 2020, sells only quality meats and traditional homemade charcuterie, and provides a catering service on site or at home. In summer, he prepares mixed salads, ready-made meals and fine beef kebabs, and is stationed at the Maubuisson market on Wednesday mornings, as well as at 117 boulevard du lac on Monday mornings and Saturday afternoons. Throughout the year, this enthusiast is also present at markets in Saumos, Lacanau Ville, Sainte-Hélène and Castelnau-de-Médoc.

Maïté and Jean-Baptiste are the guarantors of know-how in the Basque Country with their cured meats from their Ferme Elizaldia since 1983 in Gamarthe, located in the heart of the Basque mountains. The farm processes and markets the pigs they raise. Respecting the principles of sustainable agriculture, with a traceable, balanced diet free from GMOs, over 4,000 hams are sold in a dozen stores and markets, and more widely in other reputable outlets in the Basque country. The same ethic applies to local cheeses and sweets.

Spain at the Halles de Pau, thanks to Manuel Rodriguez, a true Andalusian from Granada, whose stall is packed with Iberian specialties: the whole range of Serrano hams: Mairal, Iberico - the top-of-the-range ham - or the smoked Serrano from León, as well as cecina, dried and smoked beef and, among the cold meats, chorizo from Salamanca and dried or fresh longanisses, fine sausages flavored with aniseed. And, depending on the season, black pudding with rice from Aragon or onion, the famous El Piquillo stuffed peppers or pure sheep's milk from the arid plateaus of La Mancha and, more recently, Serrano from the province of Granada, 100% natural, with no preservatives or colorants.

Farmers and breeders for several generations at the Poutzia farm in Saint-Jean-le-Vieux, the Gastellou family raises, prepares, cooks and packages their produce in the traditional way. Their calves, cows and pigs thrive in several hectares of forest, a far cry from industrial livestock farms! In their butcher's and delicatessen, you'll find dry-cured Bayonne and Garazi hams, sausages, chorizos, rillettes, pâtés, Basque puddings, ready-made meals, Ossau-Iraty and Blonde d'Aquitaine cheeses, and exceptional homemade Basque cakes.

Recognizable by its featherless neck, the yellow chicken has conquered national and international food markets. For more than 40 years, Fermiers Landais has advocated free-range rearing, under the pine trees in their famous portable huts. In 1965, they were awarded the first Label Rouge in history, and in 2005, free-range chicken was voted product of the year. Chickens, capons, foie gras ducks, fattened geese... Everything is processed in accordance with the strictest hygiene and traceability standards to guarantee total safety.

In the heart of the village, Jean-Baptiste and Maïté's farm shows its differences. the farm produces 4,000 hams aged between 20 and 24 months. The quality of their production and the selection of their pigs (Large White and Landrace crosses) are essential to them. You'll find plenty of surprises on sale and in many local shops. In addition to IGP Bayonne ham, the farm also produces cured meats with evocative names, as well as fresh produce and homemade preserves: cooked dishes and preserves with typically Basque recipes...

Viandes du Haut-Béarn, founded by 2 friends from the Vallée d'Aspe and Vallée d'Ossau seven years ago, opened its first store in Oloron-Sainte-Marie. Established in Pau in 2021, the brand has become a must for lovers of quality meat. With an unwavering commitment to freshness and local provenance, this butcher's shop offers an exceptional selection of tasty, carefully prepared meats. Their passionate butchers are renowned for their expert cuts and attentive service. Their pride and joy is to showcase the Blonde d'Aquitaine, emblematic of their terroir.

Who better than Peio to talk so enthusiastically, knowledgeably and passionately about his poultry, sausages, boudins, racks of pork, lamb mice and so many other fine signatures? It's fair to say that our talented charcutier-rôtisseur-traiteur-restaurateur, caviste (!) has many strings to his bow. Opened 2 years ago, this triple-concept food and beverage store is still going strong in this square of new homes. At lunchtime, you can even dine on large tables or enjoy a freshly baked poultry dish on the terrace: tip: make a reservation!

Sylvie and David have returned to the land, following their professional reconversion to farming that respects nature and uses no pesticides, insecticides or chemical fertilizers. They favor the association of friendly plants and pollination by bees. The chickens' pasta scrapes the soil and fertilizes it, and the frogs in the water reserve devour the slugs! Their products (vegetables, eggs and chicken) are of impeccable quality.

Same image, in the boutique at Les Docks de Biarritz as in Bayonne, the parent company. On sale, excellent products from their lab. Not forgetting those from local producers. This superb range is rounded off by the sale of Kintoa PDO fresh pork, the only one of its kind in the region and in France to offer the famous Aldudes pork. Quality and consistency are the watchwords here. Whether it's Kintoa or Bayonne ham, charcuterie and cured meats, artisanal preserves or ready-made meals, Aubard, 3 generations of know-how in cured meats.

An institution in the Basque Country since 1946, with ancestral know-how! Here you'll find traditional products: hams, pâtés, and the famous Kintoa PDO pork, emblematic of responsible farming and Basque gastronomy. With or without bone, these exceptional hams are produced by hand. In rib steak, sausage, ham and couston, this black pig feeds on acorns and chestnuts, giving it a divine taste. The icing on the cake is the Musée du Jambon at the end of the store, where you can learn about the origins, techniques and know-how of the masters of salting.

Sébastien Carlier, Meilleur Ouvrier de France and charcutier-traiteur since 2012, invites you to discover the flavors of traditional Basque dishes at his establishment in the Halles district. He prepares a wide range of regional recipes: home-made charcuterie, terrines, foies gras, chorizo, mussels... Every day, more than 20 different dishes are available in store. A gastronomic stopover not to be missed, also in Bidart. And with new menus every week. Basque chicken, couscous, osso bucco, pork sauté...

Sylvie is at her stall from the first light of day, and has been since 2003. Her poultry, labelled, is supplied by a Landes producer and transformed by her. She offers roasts stuffed with guinea fowl, chicken, duck and rabbit decorated with apricots or prunes, but also marinated chicken preparations. Her duck fillets à la Prima Verra are divine, a preparation of dried tomatoes, olive oil and champagne marc vinegar. Do you like offal? You can treat yourself to oxtail or even veal strawberries.

Artisan charcutier since 1929: 4 generations of "Houyou", with Maia now at the helm of this institution that perpetuates tradition in the elaboration of souletine and local recipes. The company's products are free of colorants and preservatives, a testament to their authenticity. Mature hams (IGP Bayonne), foie gras, ventrèches, boudin (the specialty), pâtés, Lukhainka confite (dry sausage), confits. And "Xarcut": a dry sausage bonbon... Homemade preserves such as salmis de palombe, tripes à la souletine...

Profession: free-range poultry farmers in the Basque Country. Commitments: local production, GMO-free, short distribution channels, respect for animal welfare. Values: quality, tradition, service. In a nutshell, that's what Aldabia is all about - simply passionate poultry farmers! And it's in their store in Ossès, on the road to Saint-Jean-Pied-de-Port, that you'll find their famous 100% Basque Baserri chicken, recognizable by its tenderness and taste; as well as duck, guinea fowl, rabbit, a varied range of whole poultry, a fine delicatessen area and preserves.

Succeeding his parents, Olivier Dandieu is at the head of this poultry company, which was founded in Brassempouy over 50 years ago. The site includes a slaughterhouse, a cutting room, a production unit for processed and preserved products, and a boutique. Poultry raised in the open air in the Landes and neighbouring départements are processed here: poulardes, guinea fowl, ducks... Not forgetting the star of the show: chicken. Gourmet specialties include pâté Chalossais (30% foie gras), guitteline (duck breast stuffed with foie gras) and duck axoa.

Antoine Gillet's butchery, delicatessen and delicatessen are all products of controlled origin from the terroir, transformed with talent by Antoine Gillet, who is one of the ambassadors of taste and know-how from his butchery, delicatessen and delicatessen. Here, you'll be captivated by the aromas, presentation and freshness of the meat cuts and ready-cooked dishes produced in the back room. This year, our craftsman, along with his bakery and butcher colleagues, is relaunching the famous Big Benat, a colorful sandwich made in the Basque Country using local produce, to provide a friendly counterpoint to MC Do's Big Mac!

Daniel's specialty? Pork from Gascony and raised in the open air, thank you! In the small processing workshop, the meat gives rise to specialties based on the recipes of yesteryear: cured meats, charcuterie, preserves and fresh meat are available for direct sale either in the store in Salies-de-Béarn or at the farm, which you can visit. A 100% natural production which includes confits, liver pâté, blood sausages, confit sausages, gure amatxi, stuffed pork shank... The ham is the noble piece, its quality is exceptional with a softness and a subtle flavor of hazelnut, it reflects perfectly the gustatory qualities of the Gascon pig.

The^3rd generation has taken over the family business. Its leitmotiv since 1949? To serve our customers to the best of our ability and treat them to carefully selected meats from the best breeders. Arnaud Bop, a chef with a wealth of experience, is now at the helm. This butchery and delicatessen is renowned for its beef, Pyrenean lamb and pork, as well as its cured meats, preserves and ready-to-eat dishes, such as the creamy black truffle quail egg with Serrano rocket cookie. Quality catering service in gourmet bite-size versions.

For more than 80 years, quality as a tradition ! The Pascal Massonde House at Les Halles is unbeatable. It's hard to resist the excellence of its products, the know-how of 4 generations of butchers. Local and southwestern meat, processed in Souraïde. Beef, veal, mutton, lamb, pork, poultry, delicatessen, pâtés, ready-made meals. 3 times medal winner at the Concours Agricole with the pork liver pâté. A concentrate of talent at the service of taste.

Each of the farm's pigs is raised for 8 to 11 months on a traceable, non-GMO diet. This allows them to have a meat richer in taste. The company has chosen sustainable agriculture with some of the pigs raised on a straw bed, because unbalanced meat does not allow for good salting. The farm's ham has three IGP Bayonne Ham approvals and is aged for 14 months. The farm also offers pâtés and livers, cheeses and ready-made meals, all of which are successful.

Pork farmers since 1983, Maïté and Jean-Baptiste are the guarantors of the know-how in breeding and curing through their 6 sales outlets, including the delicatessen in Ustaritz. Ferme Elizaldia, located in Gamarthe, raises, processes and produces more than 4,000 hams, coppa, sausages, lomo, Basque pâté, foie gras, confits, axoa, cassoulet, as well as gift boxes such as Baïgorri, Don Ibane and others, all in keeping with the ethics of sustainable agriculture... 6 stores now and also present at the main markets in the Basque Country.

We know about South Africans' passion for rugby, but we knew a little less about biltong, dried beef subtly marinated in spices (from Espelette). It's also in the Basque country, in Bayonne, that we discover and appreciate this preparation which gives a particular flavor to the piece of beef. Its nutritional qualities (lean, easily digestible meat...) make it a healthy food to enjoy as an aperitif, in a salad or omelette, or as an energy supplement for sports. An artisanal product that aims for excellence!

It all began with a small family charcuterie in Dax in 1947. From father to son, the recipe and know-how for mi-cuit foie gras were passed down. Lartigue became a true artisanal company, basing its reputation on the quality of its products. Whether it's charcuterie, smoked salmon or foie gras, everything is prepared using top-quality products and environmentally-friendly processes. Our products have won 11 medals at the Salon de l'Agriculture, and 3 Saveur de l'année awards.

Pâté en croûte Richelieu with sweetbreads and morels, with poultry, with lobster... At La Petite Echalote, we know how to delight even the most demanding taste buds! And what about the millefeuille of pig's trotters and foie gras, or the white puddings stuffed with chorizo, basil and pine nuts? Butchery is not to be outdone: côte de porc noir de Bigorre, filet de rumsteck au gras de boeuf, veal sausages with preserved lemons and sage, Angus beef from Gascony... These catering recipes make great side dishes. Think home delivery.

Nathalie and Jean-Jacques Levy have a long tradition of working with regional producers: Limousin beef, farm-raised milk-fed veal, Périgord lamb, game? You'll find these in their home-made specialties and charcuterie: pâtés with walnuts, porcini mushrooms, foie gras, boudins, andouillettes, crickets, walnut rillettes. They also offer a fruit and vegetable section, liqueurs, fine local wines, creamery and ready-made meals.

Les Eyzies is one of the 55 communes that offer a market all year round. Find market gardeners, the cheese maker from Audrix, soups and the incredible choice of "Confitures d'Agnès", among other local producers. The market stretches from the town hall square to the Vézère car park, between the cliffs and the river. Take the opportunity to visit this village, the department's leading tourist attraction! Hike along the Gorges d'Enfer loop, visit the National Museum of Prehistory, the confidential Roc de Tayac Fort, the Cro-magnon shelter and much more!

It is a magnificent Sunday market between tradition and authenticity. You can find local products to prepare the typical dishes of the region. To slip into the suitcase, know that local producers offer fresh vacuum-packed products, semi-preserved and canned. In the summer, in July and August, the farmers' marketsare always accompanied by tastings and sometimes even by a festive evening during which everyone composes their own meal with the producers. In Rouffignac, it is on Wednesday evening.

Founded in 2013, Herriko Haragia is a beef and veal chain guaranteed 100% Pays Basque. From fork to plate, this association brings together local breeders and companies promoting meat from animals born and raised in the Basque Country, with GMO-free feed. The label covers 300 committed breeders and over 150 regular distributors. Herriko meat can be found in the best butchers and delicatessens in the Basque Country. Addresses on the website.

The Abadie is a well known name at the Halles de Pau. This delicatessen-caterer multiplies rewards and recognition for the quality of its products. A family business, it is with his wife that he works and creates new preparations. You can also find the famous Henri IV ham, garlic ham and au alongside his sausage from Lyon in brioche, the Alsace sauerkraut and, at the time of the fiestas, a beautiful white boudin truffé, ballottines and crépinettes and an original Foie gras marie. He was very involved in the life of his profession and was also president of the union of butchers caterers in Pau for 10 years.

The Marracq family ? A real institution in Bearn. Meat is their specialty. Fourth of the name, Romain perpetuates this tradition with brio. His butcher's shop offers a range of homemade charcuterie (90%). A delicatessen department is made on the spot by cooks. The range of cooked dishes is in the same excellence, from the rabbit hunter to the stew through the blanquette, the recipes have the good taste of the real kitchen. Possibility to order meat packages. The quality is always there and the welcome is impeccable.

Château Bellevue is a foie gras producer specializing in duck foie gras. All their whole duck foie gras is guaranteed to be from the South-West of France, and is IGP Sud-Ouest certified. Their product range includes canned and semi-cooked whole duck foie gras, as well as terrines and foie gras blocks. These local products contain no colorants or preservatives. Château Bellevue also offers other duck foie gras specialties, such as rillettes and pâtés.

The family business has a beautiful production of ducks on the farm and raised in complete freedom in the meadows of the farm: 4,000 on average per year, according to very strict specifications. You will find whole foies gras in jars, pâtés of foie gras, rillettes pure duck with 25% foie gras - the specialty -, confits... Fresh duck cuts - chops, breast, aiguillettes... - are also available. Sale at the farm and in the restaurants of the region. For the pleasure of the palate, here is a real concentrate of the Basque Country.