• English
    • Automatic translation

      Pierre Ibaialde welcomes you free of charge for a presentation on the techniques of making ham. The visit of the salting room and the ham dryer will catch your full attention (visit only in French).

      Finally, in a friendly atmosphere, you will be offered a tasting of its products, so that everyone remembers the good tastes of the Basque Country.

      FREE VISITS AND TASTING Products on direct sale in the store

      • Open Monday to Saturday from 9am to 12:30pm and from 2pm to 6pm
      Closed on Sundays and public holidays
      July / August: from 10am to 7pm 7 days a week

      The house's specialities are :

      - dried ham
      - pure duck rillette
      - the black pudding with Espelette chilli puree
      - dry duck sausage
      - veal axoa with Espelette chilli pepper puree
      - foie gras

      Schedules of guided tours on www.pierre-ibaialde.com



      Visit our website by clicking here !

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Services

  • Credit card accepted

Useful information

Location : In town

Province : Labourd

Location : 41 Rue des Cordeliers
64100 Bayonne

Address

41 Rue des Cordeliers
64100 Bayonne

Contact

Phone : 05 59 25 65 30

GPS coordinates

43° 29'22.15"N, 1° 28'20.24"W

Traveller Reviews

4.5 sur 5 444 reviews

  • "Amazing jambon!"

    4 / 5 Reviews posted by kermittykrab (San Jose, California) on 17/06/2019

    Had a very interesting free tour to this jambon shop. Our guide was a lady who started with an introduction to their products. I was in awe of the sight and smell of the hundreds of jambons...

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  • "Unique opportunity to see ham production"

    4 / 5 Reviews posted by Harry Y (Asheville, North Carolina) on 23/11/2017

    Guided tour illustrating various steps in the preparation of hundreds of hams being cured at various stages. Tour in French but experience worth the visit. Tasting offered. US citizens need to...

    Read the full review
  • "Learn how jambon sec is made"

    5 / 5 Reviews posted by rajatjmail (Auvers-sur-Oise, France) on 15/09/2017

    A perfect opportunity to learn how the famous Jambon from here is made. The owner decided to not go with Jambon de Bayonne appellation, the process remind the same

    Read the full review

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