“Béarnais” picnic box

Our dry Bayonne ham IGP artisanal is here proposed to you in quarter. Easy to keep and cut, this piece allows you to cut pretty slices. Our raw ham is here refined about twelve months.

A quarter of raw ham represents between twenty and thirty thick slices, but you can slice it finely in chiffonade.

Tasting advice: reheat on low heat. Suggestions: serve with steamed potatoes, rice…

For 2 people

Price 16.45€/kg

Our artisan dry sausage from the South-West comes from ancestral and traditional recipes. It is made from lean meat and fat from shoulder of South Pork PGI* (exactly 80% lean for only 20% fat). This allows our sausages to be tasty. Delicately seasoned with fine salt and pepper, our pure pork dry sausage will delight you!

It is then dried for 4 to 5 weeks in a dryer. Namely that its casing is natural, and is therefore edible, just like the natural white flower. The latter expresses the atmosphere of our dryer. It allows our sausages to keep as long as possible. Our local charcuteries, and therefore our pure dry sausage from the South West Pork PGI*, are unprocessed dry products. This allows our cured products easy storage at room temperature.

Tasting tip: thinly sliced ​​as an aperitif with semi-salted butter, or cold starter.

*PGI : prtected Geographical Indication

Filet mignon of dried tickle with Espelette pepper to taste cut very fine as an aperitif or salad "of the soil". This dried filet mignon is sweet and does not sting, it is suitable for all tastes. Espelette pepper slightly raises the taste of meat to give it an inimitable flavor.

The filet mignon is a quality piece: indeed it is a particularly thin piece. Located near the lumbar vertebrae, not far from the ham. Very popular gourmet deli meats, it is tender and succulent to perfection.

Dried about three months and rubbed with Espelette pepper, this charcuterie from the Southwest will conquer you!

The Floc de Gascogne country pâté at La Maison du jambon de bayonne is based on a traditional recipe of pâté du terroir recipe from the South West. Lightly scented, it will sublimate your sandwiches and appetizers cold. Our traditional country pâté is perfectly linked to the flagship alcohol of the Gers region: the Floc de Gascogne. A verrine of 100% South-West pâté with our Pork PGI Pork meat from the South-West.

Tasting tip : serve fresh. After opening, keep cool and consume quickly.

For 4 people.

Tasting tip : serve fresh. After opening, keep cool and consume quickly.

For 2 people.

Under the effect of the sun and the wind, small, thin petals appear on the surface of the salt pans and they create the « fleur de sel ». It results from the first crystallization and it is handpicked.

Gourmets appreciate the "fleur de sel" for its naturally white color. Mixed with the richness of the Espelette red Pepper, this South-West mix will perfectly spice up your grilled meats, fish, citrus fruits or salads.