local producers basque country

Jean-Bernard Maitia is one of those men who, through their work, their know-how and their convictions, pay tribute to their elders every day without doubting the future.

"Agroecology, animal welfare, healthy, natural, respectful and committed agriculture are values that make sense to us" Julia and Sylvain Aimé - Biotzeko Farm.

Sylvie and Didier are producers of Espelette chilli pepper and Kintoa Basque pigs in Ainhoa. They take advantage of the forests on their land to provide ideal conditions for raising their pigs.

MAISOR produces canned fish and smoked fish in the traditional way from local sustainable fishing. Maisor is THE reference in the production of anchovies.

Accredited in Tudela (Navarre) since the middle of the 18th century, Artajo cultivates a dozen varieties of olive trees on its estate. Today it is Francisco and Andrea URZAIZ who have taken over the reins of the estate.

The BRANA House is a family story. Passionate about the wines of the Basque Country, Pierre Etienne BRANA created it in 1897. Today it is Martine and Jean who contribute to the BRANA edifice.

Since the 1940s, the Sainz family has specialised in the production and canning of Navarrese vegetables, grown in the Basque province of Navarre. Top of the range gourmet preserves.

In partnership with three starred chefs from the Basque Country, Urre Gorria has concentrated all its know-how in a range of 3 spreads, not forgetting of course the Espelette chilli pepper, the red gold (Urre Gorria) of the Basque Country.

The Añana saltworks in the province of Alava (Araba) produce salt using traditional methods. This salt is totally pure, as it comes from an ancient sea, and is considered one of the best salts in the world.

TOPA is a producer of pure juice artisanal cider made from several varieties of apples from the Basque Country such as Goikoetxea, Txalaka or Urtebi...

Each generation of the Ochoa family contributes to the wine. Javier offers us a classic vision of wine, while his daughter Adriana offers us a more contemporary vision. A delicious family blend in any case! 

Monsieur Txokola is part of the very closed circle of French chocolatiers who work from the bean! Cyril and Ronan are two master chocolatiers who produce artisanal chocolate in Bayonne.

Camille and Benjamin produce one of the rare artisanal patxaran of the Northern Basque Country from blackthorns cultivated on the heights of their village, but also various Basque liqueurs such as Patxaka, Jinkoa...

Since Domingo de Echaniz (1649), the Txueka-Etxani family has been making the famous Txakoli de Getaria from vineyards facing the ocean on the hills of Getaria.

Jean-Marc makes artisanal recipes of teas and infusions with the flavours of the Basque Country. You will find one or more Basque products such as the Bayonne chocolate of Mr Txokola.

Alexandra and Stéphane from Maison Miettes, the "starred" Basque biscuit factory. Stéphane the chef has worked in the three-starred Michelin houses of Marc Meneau and Marc Veyrat.

Kriaxera duck and Kintoa Basque pig breeders Michel and Patrick Dagorret are among those men who contribute to supporting weakened breeds, and guide us collectively towards a thoughtful agriculture.

Christian Aguerre is a farmer of Kintoa Basque pigs and a Slow Food sentinel for this breed. He has his own ham dryer to ensure optimal maturation.

In St Just Ibarre in the northern Basque Country, the EZTIGAR producers' association grows old organic Basque apple varieties and transforms them into juice, cider, vinegar, jelly, compote, etc.

In the heart of Bayonne, Cédric Duplessis smokes fresh fish with talent, including the famous trout of Baigorry in the Basque Country

In Osses, in the northern Basque Country, Elorri Aizager has recently moved into her family's organic farm. She produces organic farmhouse and summer cheese from sheep.