Louis Ospital - Artisan Charcutier

In its beloved Basque Country Pays Basque, its majesty the pig Ibaïama, reared and fed with GMO-free cereals and antibiotics on strict specifications, and particularly its hind leg (18 months of natural maturation according to the seasons), is one of the most delicious traditions. A pure delight that should not lead us to ignore Bayonne PGI ham (12 months of natural maturing according to the seasons) and/or 3 Farm Hams (17 months of natural maturing according to the seasons).

We also appreciate the melting and tasty Lomo and Coppa, the superb chorizo, the authentic little salting and the two new products, my mother's chilli pie and my Amatxi pie and Basque specialities cooked with the strict respect of traditional craftsmanship.

NEW GOOD : Belharra sausage with herbs and stewed shallots

Discover the book "COPAINS COMME COCHONS" foreword to Frédéric Beigbeder.

On each page turned, there is a superb illustration of the valuable information.

Everything is swept away : The history of the pig through the centuries and condensed cultures, a report by Eric Ospital and 51 recipes delivered by Christian Etchebest.

From July 15th to September 15th : open from Tuesday to Saturday : from 07h30 to 12h30 and 15h00 to 19h30.

Open from 16 September to 14 July from Tuesday to Saturday : from 07h30 to 13h

Downloads:

• Download document: flyers-anglais-ibaiama.pdf