ARKA
Read moreThis establishment in the heart of the typical village of Sare, at the foot of the Rhune, is a must-see during your stay, and for good reason: it's both a charcuterie craftsman and a chef, with a store selling home-made preserves and cured meats, wines and spirits, and a Bistrot gourmand offering epicurean cuisine using local produce. Here, the pig is given pride of place: cured meats, terrine, pâté en croute, Kintoa ham, Xixon croquettes....For seafood lovers: the fish of the moment, trout in gravelax and other suggestions!
SHOP/RESTAURANT PIERRE OTEIZA ALDUDES
Read moreA pure Basque with a beret screwed on his head who combines a taste for respect: respect for nature, for tradition, for products, for the seasons - a single secret: to give time to time... Ambassador of Basque cured meats in the world, he produces products that have always won awards; ham and Kintoa PDO meat, and for years he has won numerous medals, notably at the Concours Général Agricole. The discovery of the Basque Country would be incomplete without a visit to the store.
BOUTIQUE PIERRE IBAÏALDE
Read moreVisit the workshop of this pig farmer since 1990 and immerse yourself in the world of ham according to Pierre Ibaïalde: choice of pigs, rearing, preparation in salting and drying rooms, maturing, preservation. All the secrets of production! To finish, a tasting of homemade products. For sale on site or online. Pork: ham in all its forms: whole, in pieces, sliced, boned by hand; ventrèche, lomo, coppa... and the "Cochisson" to discover. Duck: dried duck breast, foie gras, rillettes... Unique!
LA TABLE DE DON QUICHOTTE
Read moreIn the heart of the Marché des Capucins, at the stall of La Table de Don Quichotte, you'll find the very best in Basque and Spanish gastronomy, with exceptional products: superb Iberian hams, a wide range of cured meats (sausages, pepper-rolled ventrèche), generous chorizos, lomo embuchado and Basque specialties (axoa, piment d'Espelette). For a snack, try a Serrano ham crêpe, bell pepper and Serrano croques and Serrano cheese rolls.
BOUCHERIE-CHARCUTERIE MAYTE
Read moreThis family-run charcuterie has been in existence since 1884. With a network of 26 farms in the surrounding area, the production process is very short. And from the street, the store hides a mature business, a beautifully crafted, CE-standard laboratory and spectacular natural drying sheds. They offer a tour of the ham drying sheds, but first you'll have discovered this setting of rare authenticity. In the boutique, you'll be able to buy little marvels: hams, but not only hams...
MAISON GASTELLOU
Read moreIn the center of Espelette, the store is a concentration of expertise in cured meats, ready-made meals and Basque cakes. A simple, effective recipe: the Poutzia farm (run for several generations by the Gastellou family) with its free-range livestock in the forest of Saint-Jean-le-Vieux, a canning and salting facility, and heirs to know-how in charcuterie: we have all the ingredients. Bayonne hams, sausages, chorizos, pâtés...and ready-made dishes: garbure, axoa, piperade jambon, home-made Basque cake, cheeses, honeys...
TRAITEUR BOUFFIER & FILS
Enjoy an authentic taste experience with the delicious specialties of this ...Read more
MAISON AUBARD
Read moreWe'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".
BOUTIQUE PIERRE OTEIZA
Read moreThe 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.
MAISON MONTAUZER
Read moreSince 1946, artisanal know-how adapted to traditional cured meat recipes has been part of the DNA of the Basque Country and beyond! Maison Montauzer is one of the jewels of this authentic Basque gastronomy. Among its various stores, its markets and workshops well established in the heart of the region, it is also the radiant showcase of Bayonne which "breathes" the Ibaïama hams of the highest quality... -20 months of maturing minimum -, foies gras, terrines, rillettes, home-made dishes, without forgetting the custom-made gift boxes.
CHEZ MARIA
The appetite comes when passing in front of Chez Maria's stand where fine ...Read more
LA FERME ELIZALDIA
Read moreMaïté 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.
CHEZ CURRO
Read moreSpain 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.
CELLIER DU PÉRIGORD
1973: Berthou Segondat was the first to open a farm shop in Sarlat. At the ...Read more
FERME ELIZALDIA
Read moreIn 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...
LE PETIT GASCON
This traditional butcher's shop offers a very local recipe dating back to ...Read more
CHARCUTERIE AUBARD
Read moreSame 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.
BRUNO SACLIER CHARCUTIER TRAITEUR
All kinds of charcuterie and ready-made meals are on the menu, including ...Read more
CHARCUTERIE AUBARD
Read moreAn 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.
LA FERME ELIZALDIA
Read moreEach 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.