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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
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  • Programme de fidélité
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Educational path

Carte parcours
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The maternity penHaut de page ▲

Pierre Oteiza talks about the Basque pork breeding from the maternity to the feed lots on the mountain.
Nearly extinct and declared as an endangered species in 1981 by the Ministry of Agriculture, the Basque pig has survived thanks to the perseverance and commitment of a handful of local breeders

On a donkey backHaut de page ▲

By the maternity pen the donkeys are waiting for the children to take a ride on the educational path and discover the breeding of the Basque pig.
The path stars in front of Pierre Oteiza’s shop and then leads to the mountain foothills where you discover the Basque pig herds under the shade of the trees.

The flock of the griffon vultureHaut de page ▲

The southern wind made you feel like you can touch the griffon vultures, kites or buzzards.

The feedlot of the Basque porkHaut de page ▲

Going up, you will see down below le young pig on the slopes resting under the shade or a chestnut tree or next to their wooden shack.

In order to preserve the pastures and respect the nature each pig wears a ring on the snout. It enables them to find without searching deep in the ground.

The feedlot of the Basque porkHaut de page ▲

See how the Basque pig sleeps and rest peacefully in the under the sun or in the shadow of a chestnut and oak tree.

The feedlot of the Basque porkHaut de page ▲

During 8 months the Basque pig eats acorn, chestnuts, grass, roots and cereals.

Amazing view on RoncesvallesHaut de page ▲

Amazing view on Orrega (Roncesvalles) and Eznazu, close neighbourhood of Les Aldudes where pastoralism is transmitted from generation to generation.

The dust trackHaut de page ▲

Follow the path that leads to a balcony that overlooks the Valley.

The very rich floraHaut de page ▲

Walking on the patch you will discover the mountain flora; gorse, heather, fern.

A silent break of contemplationHaut de page ▲

A silent break of contemplation
The most beautiful places are usually the most quiet places.

The balcony of the Valley.Haut de page ▲

Make sure you have a snack before taking the path! There are table and benches available for you to take a well deserve gourmet break.

Well groomed slopes and the fox holeHaut de page ▲

Thanks to a ring on the snout the Basques pigs can groom the slopes without damaging the ground.

A few steps away you should find the fox hole.

The bath of the herdsHaut de page ▲

The bath built by 13 shepherds in 1960 in order to treat the herd before tranhumance. It was the first « bath » in the Valley.

the stone pathHaut de page ▲

Among the hundred-years-old oak trees, you will find the old path bordered by stones used to connect the three villages of Banca, Urepel and Les Aldudes.

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
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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