>> DIRECT SEARCH :  --- CHOOSE A RAYON ---- Ready-cooked meals    - Beef steamed in wine    - Basque way tripes    - Basque way piperade    - Basque meal    - Cooked beans and Cassoulet    - Lentils    - Soups and garbure    - Others    - Lamb- Axoa    - Veal axoa    - Beef axoa    - Duo of axoa    - Duck axoa- Fish    - Chipirons (squids)    - Cod    - Marmitako (tuna stew)    - Others- Confits    - Duck confits    - Pork confits        - Confits        - Preserved sausages        - Preserved tongues    - Others confits        - Preserved rabbit - Graisserons    - Pork graisserons     - Duck graisserons - Pâtés    - Spicy rustic pâté     - Espelette pepper pâté    - Basque black pudding    - Other Pâté    - Pack of Pâtés- Foie gras- Salted products : hams and ventrèches    - Aldudes’ ham    - Accoceberry’s ham    - Ventrèches- Espelette peppers, peppers and sauces    - Espelette pepper range    - Whole piquillos    - Guindillas    - Sauces range        - Tomato        - Basque sauces- Navarre products    - Vegetables    - Banderilla in vinegar    - Gherkins- Desserts    - Cherries in vinegar    - Jams    - Honey    - Cheese- Gourmet hampers Axoa Veal axoa Duck axoa Beef axoa Duo of axoa Axoa Veal Axoa, a traditionnal Espelette’s speciality, is cooked from mixed veal shoulder with onion and fried pepper. Beef Axoa is made from mixed beef shoulder with onion, garlic, vegetables, local wine and fried red pepper. Axoa duo prepared from beef and pork mixed meat accompagnied with potatoes and fresh pepper and onion.

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