Charcuterie Mayté Basque charcuterie for 5 generations

Since 1877, Maison Mayté has been working with meat in Saint-Jean-le-Vieux, in the heart of the Basque Country. Éric and Sylvie Mayté, the fifth generation to head the business, now offer a fresh meat counter, alongside their charcuterie and cured meats.

The fresh butcher shop

All cuts are available at the counter, from rabbit to beef: ribs, fillets, roasts, but also rib-eye steaks, flank steaks, stewing beef, or ground beef. Port meat: ribs, roasts, fillets, tenderloin, fresh loin. Veal: roasts, cutlets, and veal for blanquette. And for larger meals, leg of lamb and lamb chops. Each cut is prepared according to your preferred cooking method or the dish you have in mind.

Poultry

Farm chicken, whole, fillets, thighs: poultry completes the range for everyday meals.

Fresh catering

The deli counter changes daily and seasonally: grated celery and carrots, quiche Lorraine, gratins, stuffed roasts, and homemade stews. Everything you need to take home a ready-made meal on those days when time is short.

Visit and tasting

Maison Mayté is also open to visitors: ham drying room and complimentary tasting, by appointment at 05.59.37.10.02

Dear food lover,

Maison Mayté is not just the drying room: it's also the counter, where meat is chosen and cut daily. A rib of beef for Sunday, a veal roast for the week, a quiche ready to go in the oven: here, the butcher shop retains its simple and personalized character.

Come and create your own meal with us in Saint-Jean-le-Vieux.

Ikus Arte, see you very soon!

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