Products

Charcuterie (cured meats)
Cheese
Pates and Fois Gras
Confits and Cassoulets
Spices, seasonings and other products

For further details and prices please contact us

Charcuterie (cured meats)

Saucissons
• Mountain saucisson – an award winning traditional dry and firm pork saucisson from the Pyrenées Atlantiques
• Rosette – A famous meaty, pork sausage also from the Pyrenées Atlantiques
• Aldudes valley saucisson – a strong meaty sausage from a beautiful valley in the heart of the Basque country. Obtained from the Basque pig.
• Iberico Bellota Salchichon – The best traditional Spanish sausage with a delicious sweet meaty taste. Obtained from the famous ‘Pata Negra ‘ pig
• Duck breast saucisson – a speciality duck sausage with a hint of Armagnac brandy from the French Basque country

Chorizos
• Espeleta chorizo – traditional firm chorizo spiced with the famous Espelette red pepper
• Aldudes valley chorizo – a meaty and spicy chorizo from the Basque country. Obtained from the Basque pig.
• Iberico Bellota chorizo – The finest Spanish chorizo with a meaty, distinctive taste. Obtained from the famous ‘Pata Negra ‘ pig

Dry cured hams
Deboned hams are from stock, come vacuum packed and are ready for slicing.

Hams on the bone are available with a ham holder for carving.

• Bayonne ham – This is a gold medal winning ham. Similar to a good Parma ham. Dry cured for 12 months, it has a lovely aromatic, succulent taste.
• Aldudes Valley ham – Traditional Pyrenees ham air dry cured for 10 months. It has a sweet meaty taste.
• Basque ham – This delicious ham obtained from the Basque pig, has a distinctive taste and delicate tender texture. Dry cured for 18 months in the Basque region.

• Serrano Bodega ham– This is one of the finest Serrano hams and is cured and matured for 18 months. It has a flavoursome, almost nutty taste.
• Iberico bellota ham – The ultimate in dry cured hams. Possibly the best ham in the world. The ‘Pata Negra pig’s’ acorn diet and the 36 month dry curing and maturing process give this ham its incredibly delicious and unique taste. Available also pre-sliced in smart 100g packs.

Other specialities
• Basque Pancetta – A strong flavoured, high quality Pancetta or ‘Ventreche’ as it is called there.
• Lomo Iberico – Mouth watering Spanish cured loin of pork in sausage form obtained from

the famous ‘Pata Negra ‘ pig.

• Duck magret - delicious thin slices of air dry cured duck breast
• Txistorra : famous Basque merguez pure pork sausages, lightly spiced with Espelette red pepper
• Basque black pudding : Traditional boudin noir lightly spiced

Enquire about meat products

Cheese (directly from farm producers)

Cheese - Spain
• Manchego Curado – Fully mature (10-12 months) unpasterised version of this famous Manchega sheeps milk cheese from La Mancha
• Manchego Semi Curado – Semi mature (6 months) unpasterised version of this famous sheeps milk cheese. D.O. from La Mancha
• Don Luis – Mature sheeps milk cheese with rosemary and mountain herbs from La Mancha
• El Despensero Goat and Ewe’s milk cheese – Soft, fresh pasteurised cheese.

Cheese – Basque region
• Behi Gasna – Farm produced unpasteurised cow’s milk cheese
• Ardi Basque semi mature – Unpasteurised ewe’s milk cheese matured for 5 months
• Arrodoy – Issau Iraty – Famous unpasteurised Manech ewe’s milk cheese matured for 7 months. Gold and silver medal winner in Paris
• Arradoy Bio – An organically produced version of the above cheese. To special order only – Min 3Kg.

Enquire about cheese products

Pates and Fois Gras

Pork Patés
• Basque pork pate – Medium coarse pork pate from the French Basque region
• Spicey pork pate – Similar to the Basque pate but lightly spiced with the Basque red pepper
• Pork Fondant – Mousse like pork pate with Armagnac brandy
• Pork pate with Cepe mushrooms – Medium coarse Basque pork pate with Cepe mushrooms.
• Pork liver pate with Fine Champagne – Medium coarse pate with a hint of Cognac
• Pork Rillette –Traditiona pure pork rillette. Easy to spread and naturally meaty.
• Farmhouse Pate – Medium coarse pork liver pate de Compagne with garlic and red pepper

Duck Patés
• Natural duck pate – Medium coarse duck pate from the French Basque region
• Duck Rillette – Pure duck meat and easy to spread.

Other patés
• Trout Rillette – Light fish pate with olive oil and lemon juice.
• Basque black pudding pate – A specialist medium coarse meaty pork pate with a strong flavour
• Black pudding pate with apple – Traditional medium coarse pate with pieces of apple and the famous Espelette red pepper
• Chicken liver pate with Port – Smooth paté with a touch of Port

Foie Gras

• Duck Foie Gras entier – Whole trim duck liver

• Duck Foie Gras Bloc natural – duck liver pieces reconstituted in block form

Enquire about pates and foie gras products

Confits and Cassoulets

Confits
• Duck Confits – traditional duck thighs preserved in their own fat
• Pork Confits – Very tender boneless ham preserved in fat
• Saucisses Confits – Large delicious pure pork sausages – fry till golden brown

Cassoulets, stews and Soups - just heat up for 10 minutes for a delicious, traditional dish; its natural, gastronomic 'fast food'.
• Duck and Pork cassoulet – Traditional duck confit and pork sausage stew with haricot beans
• Duck Confit cassoulet- Pieces of duck confit with haricot beans in special jar
• Basque Pork Confit cassoulet – Basque pork cassoulet stew with haricot beans
• Pork, duck and lentil cassoulet – Pork and duck confit with lentils
• Basque chicken cassoulet – Lightly spiced chicken stew from the French Basque region
• Veal Axoa stew with Bayonne ham – Traditional Basque stew with finely sliced veal, Bayonne ham, onions, peppers and garlic
• Basque Piperade – Traditional Basque vegetable and peppers dish with peppers. Eat with scrambled eggs
• Soupe de Poisson – Fish soup with 4 types of sea fish
• Basque Garbure soup – Traditional thick vegetable and duck soup
• Cooked Haricot beans – Pre cooked haricot beans in tomato sauce and seasoning – create your own cassoulet..

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Spices, seasonings and other products

• Xipister spiced vinegar - Strong flavoured Basque vinegar for dressings and salads
• Espelette red pepper – The famous Basque red pepper in powder, paste and puree form for cooking
• Ketchapade – Spicy tomato sauce from the Basque region
• Pickled cherries – Black cherries in Eau de Vie alcohol. Ideal with cheese and cold meats
• Sakari – Basque spicy sauce for grilled or barbecued fish and meat.

• Confit d’oignion – Onion chutney with red wine. Ideal with ham, sausage and cheese
• Allioli – Traditional paste with garlic and olive oil
• Moutarde a L’Ancienne with Espelette red pepper - Whole grain mustard with the famous red pepper. Just add vinegar and olive oil to make a wonderful salad dressing
• Quince jelly – Traditional ‘Membrillo’. Ideal with cheese especially Manchego
• Extra Virgin olive oil
• Fig jam – Artisan produced extra fruit jam from the French Pyrenees – excellent with cheese and yogurt
• Duck Fat – Pure duck fat - for making wonderful roast potatoes

Enquire about spices, seasonings and other products

Please note that we do not stock all of the products that our producer's make, so if you have a specific need that is not on the list please contact us.

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