Maison Mayté

Cured meats, preserves, foie gras, butcher's shop. Mayte transforms the pigs of the breeders of several communes of the territory. The hams are cured for 10 to 24 months in our open-air drying rooms, naturally.

When you visit the ham dryers, you will discover them hanging in the open air.

We also produce a wide range of dried sausages from the Basque Country by hand: sausages (beret or boneta), dry sausages, flat or rolled bellies, chorizos, dry lomos...

Also, Mayté's artisanal charcuterie invites you to discover its delicious foie gras, duck breasts, confits, rillettes and pâtés. Visits, sale and tasting on the spot.