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Pierre Oteiza
Breeder and artisan producer in Les Aldudes Valley in t he Basque country
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  • Ham
    Kintoa ham Ham from Les Aldudes Valley Jambon de Bayonne IGP Salt pork bellyPaniers gourmands
  • Dried sausage - Chorizo
  • Viande Fraîche & Pâtés
    Charcuteries cuites Découpe viande fraîche de Kintoa AOP Patés and rillettes Assortiments & QuadrillesPaniers gourmands
  • Bellies - magret
    Foies gras Duck breastPaniers gourmands
  • Pierre's dishes & basque food
    Dishes made with Basque pork meat Basque cuisine Basque garburePaniers gourmands
  • Confits & cassoulets
    Basque pork confit CassouletsPaniers gourmands
  • Cheese and accompaniments
    Cheese Jams spicy ones CondimentsPaniers gourmands
  • wine, spirits and juices
    Irouleguy Wines AOC (PDO) Aperitifs Spirits JUICESPaniers gourmands
  • Paniers gourmands & Idées cadeaux
    Paniers gourmands Idées CadeauxPaniers gourmands
  • Programme de fidélité
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Who are we?

The son of a farmer, Pierre Oteiza is a breeder and artisan producer established in his native village of “Les Aldudes” ( 300 inhabitants), located 50 km from Bayonne in the heart of the Basque Country in the Pyrénées mountainside.

At the age of 15, as part of his preparation for his CAP (Vocation training certification) in the  butchering trade, Pierre Oteiza went to Paris as his uncle’s apprentice. He obtained his diploma and worked with him for 5 years.

At the end of this experience, Pierre Oteiza came back to Les Aldudes to manage his family-owned farm which included 200 dairy sheep of “Manech tête noire” breed, 10 “blonde d’Aquitaine” and 30 free range Large-White .


In addition to this activity, he worked in a nearby artisanal butchers shop.

In 1987, firmly believing in the assets of his native valley, he decided to create with his wife Catherine their own company called “Gastronomie de la Vallée des Aldudes”, in order to work with local breeders and  pig and sheep farmers, trout breeders and cheese producers.

The company started with a site for producing cured ham and salt meat, completed by a canning factory and a shop in Saint-Jean-Pied-de-Port.

The year after, he discovered, during the Salon de l’Agriculture in Paris, the last remaining specimens of a local breed of pig : the “Pie Noir” Basque pig. He bought 2 of them to bring them back to Les Aldudes, having in mind to observe their behaviour in a mountainside setting and to breathe new life into the local production.

In 1990, alongside fellow passionate breeders, he set up an association of Basque pig breeders, “le porc basque en vallée des Aldudes” (Basque pork in the Aldudes Valley).


In 1992, Pierre Oteiza invested in the site in order to  update it; this enabled the company to conform to all the European standards and regulations and obtain EEC approval under the number 64 016 001. There were 8 employees at this time. One year later, the company changed its status to become Pierre Oteiza Limited Company and opened a succession of shops in Capbreton, Ainhoa, Saint-Jean-de-Luz, Bordeaux and Paris.

In addition, in 2000, Pierre Oteiza founded a partnership with 4 artisan charcutiers from the Basque country to create a drying room (Séchoir) for cured ham: “le Séchoir Collectif de la Vallée des Aldudes”. This drying room is also available for individual customers, restaurants and local farmers. There were 3 employees at that time.


In 2001, OTEIZA Ltd. had more than 30 employees. The Basque pork group, with more than 50 breeders, supplied about 2000 pigs a year to his company. At this time, the company and breeders made the decision to apply for an “AOC” (protected designation of origin, a guaranteed quality label) for Basque pork (fresh meat) and ham.


In 2004, OTEIZA Ltd. invested again to modernize and expand their production facilities. Inaugurated in October 2004, this achievement enabled the company to double its area of production and to work more efficiently.

In 2007, OTEIZA Ltd. reinforced its presence in Paris with the opening of a second shop at Boulevard Saint Michel, followed by another one in Biarritz.

In May 2008, the company obtained Japanese agreement for its processing plant and production site, for the “Séchoir Collectif des Aldudes” and for the slaughterhouse of Saint-Jean-Pied-de-Port to export pork meat to Japan. Those agreements, given to only a few companies in France, allowed them to export hams, cured meats and fresh meat to their Japanese customers.

In the spring of 2009, the “Séchoir Collectif des Aldudes” made important works for extension enabling to double its capacity of production. Pierre Oteiza used this opportunity to cover his roof with 400m² of photovoltaic panels. The “Séchoir Collectif des Aldudes” had 5 employees at this time.

In 2009, OTEIZA Ltd. and the “Séchoir Collectif des Aldudes” obtained approval to export their products to Canada.

Moreover, to consolidate and increase its artisanship, Pierre Oteiza Ltd. decided to apply for a procedure called “Sustainable development destination”.
This title confirms its local roots, the actions taken for preserving the environment and its concern for a harmonious and controlled development.

In 2010, the company and the Basque pork industry increased their effort to obtain an AOC (protected designation of origin, a guaranteed quality label): it’s the year of KINTOA, a symbolic name chosen by breeders to designate their flagship product: “Kintoa cured ham” and “meat” from the Basque breed of pig.


Currently, Pierre OTEIZA employs about 50 people, 25 of them working in Aldudes, and directly sells his hams, cured meats and ready-cooked dishes in his 10 shops.

Products can be purchased on the Internet, by mail-order and in some exhibitions and shows such as Salon de l’agriculture in Paris and Bordeaux or Foire de Metz…)

Pierre OTEIZA has also formed a partnership with some retailers, delicatessens and top restaurants in France, all over Europe (Belgium, Luxembourg, England, Norway …), in Asia (Japan, Hong Kong…) and in North America (Canada).

 

Produits
  • Kintoa ham
  • Ham from les aldudes valley
  • Jambon de bayonne igp
  • Salt pork belly
  • Dried sausage - chorizo
  • Charcuteries cuites
  • Decoupe viande fraiche de kintoa aop
  • Pates and rillettes
  • Assortiments & quadrilles
  • Foies gras
  • Duck breast
  • Dishes made with basque pork meat
  • Basque cuisine
  • Basque garbure
*Ttantto : point(s) de fidélité
OUR SHOPS
  • Bordeaux
  • Capbreton
  • Bayonne
  • Biarritz
  • Ainhoa
  • Aldudes
  • St Jean de Luz
  • Paris Saint-Michel
  • Paris Madeleine
L'entreprise
  • Who are we?
  • Our Know-how
  • Our values
  • The Basque pig
  • Nos actualités
  • La presse en parle
  • L'Echo de la vallée
  • Conditions de vente
  • Nous contacter
  • Nos partenaires
  • Actualités
  • Groupes et séminaires
  • Paniers gourmands & Idées cadeaux
  • Idées recettes
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Pierre Oteiza 64430 Les Aldudes - Pays basque France - Tel. 05 59 37 56 11 - Fax. 05 59 37 55 01 - Contactez-nous