Pascal Massonde Butcher – charcutier in Saint Jean de Luz

Butcher – charcutier – canner since 1938, the Pascal Massonde house has perpetuated this know-how for 4 generations. Our products have always been manufactured in the small village of Souraïde, 3km from Espelette. In our store you will find Espelette Pepper AOP, from family production, as well as a whole range of derived products (mustard, puree, oils, sauces, etc.) manufactured by us.

The recipes for our products come from the Basque gastronomic tradition, often inspired by a grandmother's recipe. Several of our products stood out:

• Confit pork liver pâté: 3 times medalist at the Salon Général Agricole in Paris (2013, 2015, 2017)
• Blood sausage: 3 times champion in the competition for best blood sausage in the Basque Country (2010, 2019, 2020), gold medal in the national competition of Mortagne au Perche (2019)

For years we have been involved in the development of agricultural sectors in the Basque Country. We are a founding member of the Herriko Haragia association which promotes 100% Basque Country meat (animals born, raised, slaughtered in the Basque Country).

You will find in our store:

• Piment d'Espelette AOP and its derived products (salt, mustard, puree, oils, sauces, etc.)
• Our ready meals and preserved pâtés
• Our cold meats, IGP Bayonne ham and sausages
• Products resulting from the valorization of beef by-products (candle, soap, knife)
• Products from our local artisan friends (wines, beers, fruit juices, jams, honey, chestnuts, seafood, etc.)

Our team of enthusiasts is at your disposal to advise you.
Open every day from 10 a.m. to 7 p.m. from April to the end of October and from 10 a.m. to 6 p.m. from November to the end of March.