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 amati's pie and Basque specialities cooked with the strict respect of traditional craftsmanship.
Discover the book "Everything is good in the pig" by Christian Etchebest and Eric Ospital - First Edition - 190 pages.
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.
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