Fresh & Cured Meat

Flagships of the Pyrenean gastronomy, the AOP Porc Noir de Bigorre, Pyrenees-PGI milk-fed lamb and the South West Geographically Protected PGI duck are the key ingredients to countless local recipes. With the Ibaïama pork, the Maytés use the old Basque farming method the way it has been for generations. A world of fine delicacies and traditions for the best tables !