Louis Ospital His majesty the Ibaïama pig

In his dear Basque Country, his majesty the Ibaïama pig, raised and fed on cereals without GMOs and without antibiotics according to strict specifications, and particularly its rear dough (18 months of maturing naturally with the sandstone of the seasons), is one of the more greedy traditions. A pure delight that cannot lead us to ignore the IGP Bayonne ham (12 months naturally matured with the sandstone of the seasons) and/or the Jambon des 3 Fermes (17 months naturally matured with the sandstone of the seasons).

We appreciate just as much the fondant and tasty Lomo and Coppa, the superb chorizo, the authentic little salted meat and the two new products, my mom's pepper pâté and Basque specialties cooked in the strict respect for craftsmanship.

FAVOURITE: Belharra sausage with fine herbs and stewed shallots

From July 15 to September 16: open Tuesday to Saturday: 7.30 a.m. to 12.30 p.m. and 3 p.m. to 7 p.m.
Open from September 17 to July 14, Tuesday to Saturday: 7:30 a.m. to 1 p.m.

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

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