Local producers from the Basque Country

Maison BRANA is a family story. Passionate about the wines of the Basque Country, Pierre Etienne BRANA founded it in 1897. Today, Martine and Jean are adding their own chapter to the BRANA story.

Each generation of the Ochoa family makes its own contribution. Javier offers a classic vision of wine, while his daughter Adriana brings a more contemporary one. A delicious family blend, in any case!

Camille and Benjamin produce one of the few artisanal patxarans in the northern Basque Country, from blackthorn bushes grown on the hills above their village, as well as various Basque liqueurs such as Patxaka and Jinkoa...

Since Domingo de Echaniz (1649), the Txueka-Etxani family has been making the famous Txakoli de Getaria from vineyards facing the ocean on the hills above Getaria.

A breeder of Kintoa Basque pigs, Christian Aguerre is a Slow Food sentinel for the breed. He has his own ham-drying room to ensure optimal curing.

Jean-Bernard Maitia is one of those people whose work, know-how and convictions pay daily tribute to past generations while keeping faith in the future.

"Agroecology, animal welfare, and healthy, natural, respectful and committed farming are values that mean something to us" Julia and Sylvain Aimé - Ferme Biotzeko.

Sylvie and Didier produce Espelette pepper and Kintoa Basque pork in Ainhoa. They make use of the woodland on their land to give their pigs ideal rearing conditions.

MAISOR crafts tinned fish and smoked fish from sustainable local fishing, following traditional methods. Maisor is THE benchmark for anchovies.

Established in Tudela (Navarre) since the mid-18th century, Artajo grows around a dozen olive varieties on its estate. Today, Francisco and Andrea URZAIZ have taken over the reins of the estate.

Since the 1940s, the Sainz family has specialised in growing and preserving Navarre vegetables, grown, of course, in the Basque province of Navarre. Premium gourmet preserves.

In partnership with three Michelin-starred chefs from the Basque Country, Urre Gorria has put all its know-how into a range of 3 spreads, not forgetting, of course, Espelette pepper, the red gold (Urre Gorria), a world-famous Basque product.

The Añana salt flats in the province of Álava (Araba) produce salt using traditional methods. This salt is completely pure, as it comes from an ancient sea, and is considered one of the finest salts in the world. An essential of the Basque pantry.

TOPA produces artisanal dry, pure-juice cider made from several Basque Country apple varieties, such as Goikoetxea, Txalaka and Urtebi...

Monsieur Txokola belongs to the very exclusive circle of French bean-to-bar chocolate makers! Cyril and Ronan are two master chocolatiers who make artisanal chocolate in Bayonne.

Jean-Marc handcrafts tea and herbal infusion blends with the flavours of the Basque Country. Each contains one or more Basque products, such as Monsieur Txokola's Bayonne chocolate.

Alexandra and Stéphane of Maison Miettes, the "Michelin-starred" Basque biscuit maker. Stéphane, the chef, has worked in the three-Michelin-star kitchens of Marc Meneau and Marc Veyrat.

Breeders of Kriaxera ducks and Kintoa Basque pigs, Michel and Patrick Dagorret are among those who help support endangered breeds, and lead us all towards more thoughtful farming.

In St Just Ibarre in the northern Basque Country, the EZTIGAR producers' association grows old ORGANIC Basque apple varieties and turns them by hand into juice, cider, vinegar, jelly, compote...

In the heart of greater Bayonne, Cédric Duplessis skilfully smokes fresh fish, including the famous Baigorry trout from the Basque Country

In Osses, in the northern Basque Country, Elorri Aizager has recently taken over the family farm, which is run organically. She produces ORGANIC farmhouse and summer pasture cheese from pure sheep's milk.