Louis Ospital Quality pork in Hasparren

In its beloved Basque Country, the Ibaïama pig, raised and fed on non-GMO and antibiotic-free grains according to strict specifications, and particularly its hind leg (aged for 18 months naturally according to the seasons), is one of the most cherished culinary traditions. A pure delight that should not lead us to overlook Bayonne ham IGP (aged for 12 months naturally according to the seasons) and/or Jambon des 3 Fermes (aged for 17 months naturally according to the seasons).

We equally appreciate the melt-in-your-mouth texture and the flavor of the Lomo and Coppa, the superb chorizo, the authentic small cured meats and the two new additions, my mother's chili pâté and Basque specialties cooked in strict accordance with traditional methods.

FAVORITE: Belharra sausage with herbs and shallot compote

Open all year round, Tuesday to Friday from 7:30am to 12:30pm and from 3pm to 7pm, and Saturday from 7:30am to 1pm

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

Downloads:

• Download document: flyers-anglais-ibaiama.pdf