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- 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
Salted products : hams and ventrèches
Aldudes’ ham
Accoceberry’s ham
Ventrèches
Salted products : hams and ventrèches
Our pigs are bred in the open air until 8 months old in the Aldudes Valley. They come from 4 farms, close to the slaughterhouse (Saint Jean Pied de Port) and the ham dryer.
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