Meat and poultry sales Vélo Pays Basque

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...

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.

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!

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.

A concentrate of cured meats, meats, cheeses and famous Basque cakes in this store. For several generations, the Gastellou family, located in Saint-Jean-le-Vieux, has run the Poutzia farm. Their Blonde d'Aquitaine cows and pigs are raised in the open air, making the flavors all the more enjoyable and authentic. In all 4 boutiques, you'll always find the same high quality. Bayonne and Garazi hams, sausages, pâtés, rillettes, chorizo, ham piperade and delicious ready-made meals.

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!

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.

Artisanal know-how and excellence of the products characterize this beautiful House since 4 generations, for the great pleasure of our papillae. In its store in the center of Espelette, you will find all its specialities: Espelette chilli pudding, Bayonne ham, tripotx, Basque pâtés, chichons, axoa, piperade and other delights made in its workshop in Souraïde, in the respect of traditional recipes. Official supplier of quality and gastronomic tradition !

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.

"Here, the stars are the products" proclaims our ham ambassador, Eric Ospital, who is so outspoken that you might think he's the star, as he's always dreaming up new products: ibaïama ham, matured in the open air, "caressed by the seasons..." found in many restaurants and beyond, Txirula, a dry sausage, boudin, pork belly... He advocates quality above all else, from the selection of pigs from the Basque Country to their breeding. A reputation that extends far beyond our borders.

Christian Montauzer, a worthy descendant of a house that has made "home-made" its trademark since 1946, works with his team to hand-craft ancestral recipes. The boudins, cured meats, pâtés... are sure to delight even the most discerning customers. Between the secrets of production and the seasonings, another jewel can be found at Maison Montauzer: the "Ibaïama" ham, born from pigs raised in the mountains, prepared according to tradition, and cured by the air of the Basque Country for 4 seasons. You can visit the workshop in Bardos to appreciate even more.

This establishment is well known to Angloys for its know-how (3 generations) and its selection of local producers, some of whom are certified, and its fresh, home-cooked seasonal dishes. Reasoned" charcuterie that limits fat and nitrites, rotisserie with free-range free-range Red Label chicken, butchery with Chalosse beef, Blonde d'Aquitaine or Pyrenean lamb. Catering, with new discoveries as well as classics, and last but not least, the delicatessen with its wide selection. So... a good roast chicken for Sunday?

It is in Saint-Jean-le-Vieux, that the Gastellou family has been established for several generations at the farm "Poutzia". From the breeding of meat cows and pigs in the open air, to the canning and salting of hams. At the foot of Arradoy, on a twenty-hectare forest, the animals evolve far from the industrial pace: artisanal products that are all the more tasty and flavorful. Dry-cured hams from Bayonne and Garazi, sausages, chorizos, ventrèches, rillettes, pâtés..., dishes cooked in jars and home-made Basque cakes! A beautiful know-how.

This farm is a fine showcase for our local know-how. The farm has been raising pigs for several generations, with animals reared on site and fed on cereals grown on the farm. Processing is carried out according to traditional methods, and family recipes are used, without colorants or preservatives: ham, sausage, lomo, preserves, terrines, with awards from the Concours Général Agricole. La Ferme also offers fresh meat: andouille de porc, barquette de porc mariné, boudin basque etc.

For lovers of foie gras, magrets, confits, rillettes, manchons, gésiers and other fine duck products, this address is a must... You must taste, take away or even have delivered these invitations to share around a table, an aperitif or any other moment of conviviality. The duck farm, with its farm store and online boutique, offers a wide range of its know-how, with gift baskets available on request. These gourmet products will bring the Basque terroir to your table and delight your guests.

The charcuterie bar run by Sébastien, Meilleur Ouvrier de France in 2019, with his eloquent CV, bears witness to a real talent that can also be found at Les Halles des Cinq Cantons in Anglet and Biarritz. A store that exudes conviviality and sharing, where you can sample the house's sweet and savoury charcuterie specialities on the spot, at the counter or at the table. A fervent advocate of charcuterie without additives or preservatives, Sébastien is renowned for his signature dishes.

In this dynamic, renovated district, at the gateway to Biarritz and close to the BO rugby stadium, discover this complex dedicated to good taste, with its Basque-Italian and other influences. Colette (in memory of the young chef's grandfather) is first and foremost a rotisserie that "smells" of know-how, handed down from generation to generation with its appetizing aromas, a wide choice of ready-cooked dishes, creative salads and just-cooked poultry and roasts. It's also a catering service, a delicatessen and, last but not least, an extensive wine cellar.

Established in Espelette for 50 years, René Massonde, a great name in Basque butchery and sausage making, is also present at the dynamic Halles de Saint-Jean-de-Luz. With this quality and this artisanal know-how always preserved by Nicolas Massonde who works the products with passion. Here you will find preserves, pâtés, cold cuts, cured meats, not forgetting the sublime IGP Bayonne ham, the piquant Espelette pepper pâté, foie gras, duck or pigeon confit.

An institution not to be missed on this dynamic avenue de Verdun. A large red awning, a tempting window display, and you enter to smell the perfumes and other aromas of the cured meats, home-cooked dishes and spit-roasted chicken... From father to son to daughter, Maison Labourdette is the epitome of savoir-faire. Head pâté, duck confit, stuffed tomatoes, home-made sauerkraut, salads, sausages and other sweet treats.

Since 1951, this establishment has been perpetuating its know-how with its family recipes. Facing the Halles de Bayonne, you cannot remain insensitive in front of the butcher's stall, which encourages you not to resist one of its numerous specialties, 100% local and home-made. Cured meats, terrines, meats, cooked dishes, savory pies... The temptation is quickly overcome! In addition to the fresh presentations of the day, you will leave with, in your basket, some beautiful house signatures. Axoa of veal, beef or toro stew, cured hams..

The Aubard artisanal charcuterie is a must for lovers of local produce and home-cooked meals. You'll find Bayonne ham, Kintoa ham, Basque charcuterie, foie gras, ready-made meals, cheeses and a delicatessen. Fresh meat lovers will also be delighted. Aubard also offers a click & collect service, as well as a weekly menu with a variety of tasty dishes. Whether you're looking to buy groceries or indulge in ready-made meals, Aubard charcuterie is an address not to be missed on your visit to Biarritz.

Sylvie and Didier settled on the family land, becoming producers of Espelette chilli pepper (PDO). To ensure the long-term viability of their production, they have turned their attention to breeding Kintoa Basque pigs. Here, the chillies are picked, sorted, dried, cooked and ground in the pure tradition of the label... It is available in chili purée, powder, coulis, jelly and mustard. Pork is also available in a variety of forms: hams, terrines, sausages... which can be found in the store, on the website and in the best delicatessens in the Basque Country.

La boucherie des Docks is an institution, where taste, quality and freshness are cultivated through the rigorous selection and expertise of master butchers. In a district just as renowned for the excellence of other culinary trades, you only have to look at the crowds of regular customers in the mornings. With quality raw materials and meticulous staff, you can be sure of^1st-rate butchery and cured meats. And let's not forget the equally tasty ready-made meals, mixed salads, kebabs...

Animal welfare, excellent breeding conditions and the passion of a whole family can only result in very good meat! Welcome to the Arrokain Farm, a land of excellence in the heart of the Souletine mountains, in Musculdy, near Mauléon, for its PDO and GMO-free Kintoa pork, for its red-headed Manech ewes that give such good milk and such a good Ossau-Iraty cheese and also for the Blonde d'Aquitaine cow. so good Ossau-Iraty cheese and also for the Blonde d'Aquitaine cow. The taste of authenticity is preserved here thanks to the ancestral know-how. And the farm also makes cosmetic products.

A concentrate of know-how with real craftsmen that we honor. Loïc and his brigade work mainly with local breeders: beef, pork, veal, lamb... as well as local free-range poultry. The monthly batches offer competitively priced platters of pork (roast, filet mignon, palette...), veal (paupiette, Orloff roast...), poultry (ballottine...) or lamb. Each month, a new batch of local products is offered.

This fine Maison continues its adventure in fine style with the opening of its new boutique: a charcuterie-catering area, and a self-service catering area where you can enjoy a bit of the Basque Country through its artisanal products and traditional dishes, either on the premises or to take away! Bayonne and Kintoa hams, pâtés, preserves, ventrèche, coppa, sausages... and so many other homemade specialties.

Chicken, ribs, sublime lamb mice (cooked for 18 hours), roasted guinea fowl... Thierry, passionate and roaster by trade, has a taste for a generous and gourmet cuisine, reminding him without a doubt of his childhood dishes. Farm products of the soil, appellations, and labeled with, for example, lamb from the Pyrenees, Kintoa pork, poultry without GMO, etc. which constitute the basis of his tasty recipes, original to be found at Kokoko, the "Mother House" at the Halles des 5 Cantons. This is the know-how of a master roaster!

Good news in Saint-Jean-de-Luz: a second boutique for this fine Maison, which showcases its range of charcuterie, preserves and Espelette chillies. Bayonne ham, Basque pâtés, pimento pudding, tripotx, chichons, piperade, axoa... and other delicacies and specialties to discover. Craftsmanship, respect for traditional recipes and quality products have been the hallmarks of Maison Massonde for 4 generations. We invite you to come in!