Louis Ospital Gourmet Basque specialties in Hasparren

In his beloved Basque Country, his majesty the Ibaïama pig, raised and fed on GMO-free and antibiotic-free cereals according to strict specifications, and particularly its back paste (18 months of natural maturation according to the seasons), is one of the most delicious traditions. A pure delight that would not lead us to turn our backs on the IGP Bayonne ham (12 months of natural maturation according to the seasons) and/or the Jambon des 3 Fermes (17 months of natural maturation according to the seasons).

We equally appreciate the melting and tasty Lomo and Coppa, the superb chorizo, the authentic small salted meat and the two new products, my mother's chili pepper pâté and Basque specialties cooked with strict respect for artisanal know-how.

FAVORITE: Belharra sausage with herbs and shallot compote

Open all year round from Tuesday to Friday from 7:30 a.m. to 12:30 p.m. and from 3 p.m. to 7 p.m.

and Saturday from 7:30 a.m. to 1 p.m.

For your health, avoid eating too fatty, too sweet, too salty

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