Fresh & salt-cured meats.
AOP Noir de Bigorre pork and IGP milk-fed lamb from the Pyrenees are among the highlights of Pyrenean meat. With Ibaïama pork, Maison Mayté perpetuates a Basque artisanal farming method that has been handed down for generations. Luxurious finesse and tradition for the most beautiful tables!
Our fresh and salt-cured meat producers
Axuria
Axuria is a renowned cooperative in the heart of Basque Country with 300 dairy lamb farmers from the Pyrenees.
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Mayté
Maison Mayté is a family business spanning five generations of butchers with ancestral expertise in the heart of Basque Country.
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Noir de Bigorre
With players united around an exceptional ancestral sector, Noir de Bigorre pork is an essential product in French gastronomy.
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When tradition and a touch of modernity enhance the product.
All our productsseeOur producers
Chickens and guinea fowls from the Basque Country A farmhouse production using rustic, slow-growing breeds
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Simple and natural recipes using local ingredients!
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Animal farming using ancestral traditions!
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An artisanal range of salt-cured meats, charcuterie, hams and preserves!
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Artisanal fruit-based recipes, cooked in a copper cauldron!
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The authentic taste of home-made dishes and pâtés.
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Raw milk cheeses reflecting a pastoral tradition!
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High quality gourmet farm production!
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Traditional fattened duck on a preserved site!
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The pastry secret of traditional madeleines!
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All the richness of Basque fish markets in no-frills recipes!
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Espelette pepper refined from seed to powder!
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All the nectar of Mediterranean mountain flowers!
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The excellence of a breed that is emblematic of its territory!
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Vegetable-rich soups and gazpachos!
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The unparalleled flavour of mountain fish!
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