Espelette pepper, a precious spice
It is sometimes called the "red gold" of the Basque Country. The Espelette pepper is the only French spice to be labeled PDO. Its reputation extends far beyond France. This pepper, which originated in Mexico in 16th-century Spain in the baggage of a Basque navigator and has flourished due to its unique climate and soil. The Gorria variety, which is the only one that produces Espelette pepper, has been cultivated by nearly 300 farmers on almost 300 hectares in the AOP's 10 villages. After extensive work by thirty pioneers, an appellation of origin was obtained in 2002. Espelette pepper is available in three forms: fresh, powder or rope. Its unique organoleptic properties have earned it a prominent place in Basque cuisine. Espelette pepper is known for its unique organoleptic qualities, and can be found in all the villages it covers, including Itxassou to Ainhoa, Espelette, and passing through its cobbled streets.
Kintoa pork: Back to basics
This is the story about an unexpected rebirth. The black pie, an endangered Basque pig breed that was at risk of extinction. This rescue began in 1988 when only 25 sows and 2 boars were left alive. The recognition of Kintoa's origin in 2016 is a remarkable achievement. This is the result of remarkable preservation and development by a few breeders from Aldudes valley who are determined to restore Basque pork's prestige. The Kintoa Basque pork industry today includes 73 breeders and a slaughterhouse. There are also 5 artisanal processors, two ham dryers, and five artisanal processors. In a natural setting, the pigs are free to roam for 12-14 months. They then go on to develop in a rich environment that encourages animal well-being. This is how Kintoa AOP meat and Kintoa AOP Ham get their amazing tenderness and delicious aroma. These exceptional products can be found during a walk through the Aldudes Valley.
Ossau-Iraty is the famous name for sheep's cheese
It's not an exaggeration to say that sheep cheese is an integral part of the Basque Country. It is the main ingredient in the Basque Country's landscapes. The greasy grass gives the milk its flavor and the local ewes, including red-headed, blackheaded, and Basque-Bearnaise sheep, eat it. The sheep's cheese was once reserved for the family on the farms in the valleys. But, thanks to the dedication of producers and dairies to preserve and promote their pastoral traditions, it is now available to all. The recognition of the AOC Ossau-Iraty in 1980 reflects a commitment and love for a job well done. The Ossau-Iraty appellation is home to more than 1,200 breeders, and approximately twenty cheese dairies. It is located in the mountains and valleys of the Basque Country, Bearn, and the hillsides of the Basque Country. The Ossau-Iraty AOP Cheese Route, which crosses the country, invites you to experience the pastoral landscapes and meet farmers and sheepfolds as they share their knowledge and offer their products.
Basque cake: A family story
Basque cake, round and golden, crispy and soft, is the most popular Basque Country delicacy. This dessert has deep roots in family traditions. As its Basque name implies, "Etxeko Biskotxa", (the house cake), is a story of a recipe that has been passed down through generations. Each hostess will have her own secrets to making the cake.
Even though the bases are similar, there is no Basque cake that looks identical to another. This traditional dessert is no longer served on family tables, but at the stalls and wares of pastry chefs who have taken over the tradition with all the success we now know. You can find the "best" Basque cake by consulting the Eguzkia list. This association promotes quality Basque cakes and brings together artisans who adhere to a strict charter. You can also learn all about this iconic cake by visiting the Basque Cake Museum, Sare. A pastry chef will share its history and recipe before you enjoy a welcome tasting.
Bayonne chocolate is back in the capital
Bayonne is known for its ham and festivals, but it also has great chocolate. This sweetness is inseparable to the name of the city. Since the arrival of the first cocoa beans on board ships at Bayonne in 17th century, the capital of Labourd was the capital of chocolate. The Basque city was first enriched with chocolate knowledge by the Marrano Jews expelled from Spain, Portugal and Spain. Chocolate was originally reserved for the elite. However, it developed and became more democratic in 19th century. Cazenave and Daranatz were his ancestors, as well as Paries, Paries, and later L'Atelier du Chocolat. These houses have a long history and continue to inspire younger generations. Mr. Txokola works in Petit Bayonne directly with the bean. They all interpret tradition and innovation differently, offer a wide variety of flavors and are not afraid to mix chocolate with other iconic products from the region, such as Espelette pepper.
