SHOP/RESTAURANT PIERRE OTEIZA ALDUDES
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A pure Basque with a beret screwed on his head who combines a taste for respect: respect for nature, for tradition, for products, for the seasons - a single secret: to give time to time... Ambassador of Basque cured meats in the world, he produces products that have always won awards; ham and Kintoa PDO meat, and for years he has won numerous medals, notably at the Concours Général Agricole. The discovery of the Basque Country would be incomplete without a visit to the store.
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Further information
Opening time and information on SHOP/RESTAURANT PIERRE OTEIZA ALDUDES
Open all year long except December 25th and January 1st, from Monday to Sunday, from 10 am to 6 pm. Closed on Sundays in January and February. Schedules on www.pierreoteiza.com. The walk on the educational path of the Basque pig is free and in free access. Online store. Delivery in France within 24 to 48 hours. On the spot, tasting room and thematic boards.
Owner's Message
Breeder and craftsman in the Aldudes valley in the Basque Country
Pierre Oteiza, born in the family farm of Aldudes, is a Basque pig breeder; he created his artisanal company nearly 30 years ago. A fierce defender of his valley, authentic and traditional, he dreams of making people discover its hidden natural resources and of seeing it develop:
- He raises his Basque breed pigs in freedom on 15 hectares of meadows and woods. The pigs feed on grass, chestnuts, beechnuts and acorns and complete their food ration with non-GMO cereals.
- He is committed alongside the breeders of the Basque Pork industry, in a process of recognition in Appellations: Controlled Origin (AOC) and PDO for Kintoa Ham.
- He elaborates his hams, sausages, pâtés and cooked dishes with time and passion, in the greatest respect of the products and the tradition.
- He selects his raw materials by privileging the local producers and farmers (calves, wines, peppers, cheeses, fruit juices...).
Numerous medals at the Concours Général Agricole every year!
In Aldudes, discover the maternity hospital and the educational path of the Basque pig: in 15 steps and during 1h15, discover the Basque pig raised in the middle of nature, the flora and the local fauna. Map and stick available at the store at the start of the trail.
After your walk, a break is a must: discovery boards (cold cuts, pâtés, black pudding, duck breast...), "On egin" cones and local drinks to enjoy in our tasting area inside or on the terrace!
Our ten stores :
Pierre Oteiza's store in Aldudes (64430)
Route d'Urepel - Tel. 05 59 37 56 11
Boutique Pierre Oteiza in Ainhoa (64250)
Rue Principale - Tel. 05 59 29 30 43
Boutique Pierre Oteiza in Bayonne (64100)
70 rue d'Espagne - Tel. 05 59 25 56 89
Pierre Oteiza store in Biarritz (64200)
22 avenue Foch - Tel. 05 59 24 28 86
Pierre Oteiza store in Bordeaux (33000)
77 rue Condillac - Tel. 05 56 52 38 76
Boutique Pierre Oteiza in Capbreton (40130)
21 rue du Général de Gaulle - Tel. 05 58 72 42 58
Pierre Oteiza store in Saint-Jean-de-Luz (64500)
10 rue de la République - Tel. 05 59 51 94 55
Boutique Pierre Oteiza in Saint-Jean-Pied-de-Port (64220)
13 rue d'Espagne - Tel. 05 59 37 23
26Pierre Oteiza
stores
in Paris Madeleine (75008) and Paris Saint-Michel (75006)
Our offers and services
Find our recipes on PierreOteiza.com !
Find all of Pierre Oteiza's recipes at: www.pierreoteiza.com/recettes/
To discover: Recipe for Kintoa PDO ribs and its summer salad, Recipe for taloa with ventrèche and ewe's milk cheese, Recipe for ham and piperade nest, ham and ewe's milk cheese rolls, Recipe for Kintoa PDO loin roast in lomo, Recipe for chorizo rillettes from Aldudes, Recipe for waffles with Basque blood sausage
On your aprons, enjoy!
Find our products on our online store
Members' reviews on SHOP/RESTAURANT PIERRE OTEIZA ALDUDES
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
laquelle comprenait 2 magrets (1 fumé et 1 sèché) dont l'étiquette mentionne bien qu'ils doivent être conservés au froid à 3° maximum.
Le problème est que cette commande m'a été envoyée le 16 avril par Chronopost et non Chronofresh, et qu'elle ne m'est parvenue que le 20 avril.
soit 5 jours à température ambiante, à la réception les magrets étaient à 22°.
Bien entendu, dès réception, j'ai adressé un mail pour demander remboursement de ces 2 produits inconsommables, il a fallu que j'appelle 2 fois le service client pour avoir une réponse.
Le 27, n'ayant reçu aucune confirmation du remboursement ni par mail ni par téléphone, j'envoie un mail de réclamation.
Le 28, on me dit qu'un chèque a été émis le 24 (alors que j'ai payé par CB)
Aujourd'hui le 30 je ne l'ai toujours pas reçu !!!
je trouve cela un peu mesquin car compte-tenu des problèmes actuels de courrier, je ne l'ai bien sur pas reçu, et le remettre à la banque va aussi être un problème.
Bref, ce n'est pas très fair play, le service client n'est pas vraiment au service du client!
Voila comment on perd un client fidèle qui le fera savoir.
d'autant que les produits sont moins bons qu'auparavant, le jesus a de gros morceaux de gras, et les pâtés sont plus gras aussi!
Je me suis régalée !
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Nous avons déjeuné au restaurant et goûté au TALOA. C'était une belle découverte.