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We're still under the spell of this beautiful Maison, where you don't know where to look anymore, as the ceiling and walls... sing the praises of the Basque Country. It has been making artisanal hams since 1946: the famous Bayonne IGP ham, and the exceptional Kintoa PDO ham, matured for up to 28 months. With a range of Kintoa cured meats - dried lomo, coppa, sausage... - and chipirons, pâté basque, axoa, poulet basquaise, hake koskera... Cédric Bergez prides himself on the quality of his fresh produce, which is rigorously prepared with an emphasis on "traditional taste".
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Open Tuesday to Saturday, 8am to 1pm and 3pm to 7pm. Online sales. Artisan pork butcher since 1946.
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Bravo
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