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Fresh & salt-cured meats.
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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.
More info![Viandes et salaisons Saveurs des Pyrénées](https://www.saveurs.net/wp-content/uploads/2022/07/viande-salaison-archive.png)
Mayté
Maison Mayté is a family business spanning five generations of butchers with ancestral expertise in the heart of Basque Country.
More info![Béret Piment Espelette - Maison Mayté](https://www.saveurs.net/wp-content/uploads/2022/07/MAYTE-Béret-Piment-Espelette.png)
Noir de Bigorre
With players united around an exceptional ancestral sector, Noir de Bigorre pork is an essential product in French gastronomy.
More info![Le noir de bigorre](https://www.saveurs.net/wp-content/uploads/2022/07/BARQUETTE-1-1.png)
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When tradition and a touch of modernity enhance the product.
All our products