Salted and Cured hams
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 | Jambon de Porc Basque
Cured for a least 18 months
Dark red and marbled, the Basque pork ham is firm textured, powerful, fruity and has a refined taste. |
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 | Jambon de la vallée des Aldudes
Ham from the traditional White Pig, cured from 9 to 12 months.
Mild red in colour with a subtle, tender and mellow taste.
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Cured Meats
Using the finest cuts, combined with natural spices and peppers, our cured meats reveal charateristic deep flavours as well as more sublte and delicate aromas.
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 | Jésus
The Jésus is a fatter version of the saucisson. Its large size and long maturing (8-10 weeks) gives it a rich and complex flavour as well as a moister texture.
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 | Saucisson
Traditional French saucisson ; meaty and firm with sublte seasoning. The sausages are matured for 7-10 weeks. It obtained the Gault et Millau First Prize in 1995 and the Médaille de Bronze at the Concours general Agricole Paris 2009
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 | Saucisse sèche
« Aller-retour » dried sausage: these sausages are long, thin, and come in pairs. More peppery than the saucisson, they make a delicious snack with aperitifs. This product obtained the Médaille d’argent at the Concours general agricole in 2008.
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 | Chorizo
This chorizo is subtly flavoured with hot pepper, which is aromatic rather than simply hot |