Meat and poultry sales Vélo Pays Basque

A 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.

Visit 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!

The area is also home to a number of fine shops, including L'Ami Txulette, a perfect example for lovers of quality meats, poultry and ready-made meals at reasonable prices. Mainly Label Rouge products: Chalosse beef, farm-raised pork from the South-West, farm-raised veal, Quercy lamb, Landes and Bresse poultry. Sausages, kebabs, country terrine, ready-to-eat dishes... are all home-made by our craftsmen, who also specialize in beef ribs, more or less matured. Come in with your eyes closed - quality and a warm welcome await you!

This 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...

Comptoir de la Viande offers a warm welcome and excellent value for money. Our prime rib, fresh sausage, black pudding, marinated brochettes and free-range chicken are always a favourite. We also recommend Herriko beef, Blonde d'Aquitaine, tournedos or prime rib - a delight - and shoulder of lamb. You'll also find free-range poultry direct from Landes producers. The chef also concocts a wide range of home-cooked individual or family dishes.

La Boucherie des Familles is aptly named, for here you'll find meats selected from Basque breeders and cured meats, as well as the best recipes for local dishes. This veritable beehive of activity, with its adjoining workshop, is teeming with Bayonne hams, sausages, pâtés, beef chorizos, confits, rillettes and a butcher's department featuring fine cuts of beef, lamb sweetbreads, veal... Cooked dishes include crayfish with garlic, gambas with chilli, veal axoa and more. The grocery corner is sure to tempt many with its wide range of products.

In 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...

Jeanne and Rémy deploy all their talent in their pretty store. Beef from Chalosse, pork from Mendionde, lamb from New Aquitaine, etc. On the butcher's side, they select and cut the best pieces on the counter. On the charcuterie side, sausages, pâtés, chichon, foie gras (semi-cooked in the oven), country hams and white hams (great taste and optimal quality). On the rotisserie side, poultry, roasted hams, the Sunday must-haves, and "home-made" dishes. The specialty: veal axoa. There is also a creamery and a delicatessen corner.

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.

This butchery, delicatessen and caterer exemplifies the know-how of a profession that requires rigor, creativity and passion. Mélanie, Fabien and their team form a young, dynamic and local brigade. Salaisons de la maison Maïté, Herriko and other meats, cheeses from the best local producers and a special place for delicatessen products. The "lab" at the back of the store prepares fresh sausages, chorizos, roasts... makes platters of charcuterie, carpaccio, beef tartare, and home-cooks gratins, axoa, lasagne...

We'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".

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.

Since 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.

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.

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.

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...

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!

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.

René Massonde is one of the great names in Basque butchery. Established in Espelette 50 years ago, the small business has grown over the years, with quality and expertise always at the forefront. Keen to preserve artisanal production, Nicolas Massonde continues to work with passion. Preserves, pâtés, charcuterie and cured meats are rigorously crafted, and you'll find a wide range of generous, gourmet products. To your plates!