Cured Meat and charcuterie product

Deeply rooted in the Basque country, the Mayté family's highquality savoir-faire has been passed from father to son since 1884. They work in partnership with local farmers that rear pigs in accordance to specific conditions and that are famous for the meat's unique flavour. Some follow organic specifications, as does the transformation workshop, allowing them to offer a fully organic range that is as tasty as it is authentic: Dry lomo, cured sausage, Cooked ham, Pork Pâté and Blood sausage (preserves)