Butchery
Manu Berasateguy took up the torch. Meat cutting, cooked pork meats, cured meats, canning, perpetuating specialties based on local products (PDO Espelette pepper grown by Manu's brother, Herriko beef, Bayonne ham), fish, veal axoa... Meat breeders are within a 50 km radius for beef, 200 km for veal and lamb... But we stay in the South-West. Maturation takes place in the workshop (3 weeks on average) and quality follows. Supplied by reputable establishments such as Ithurria and Cédric Béchade's Auberge Basque.
