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Its characteristics and its degree of quality are due to the climate and the gravelly soils typical of this mountain area.
ALUBIA DE ANGUIANO
(ANGUIANO)The Anguiano Bean is a hallmark, not only of the town of Anguiano, but of all of La Rioja.It is a grain different from the rest, smaller in size and with a less robust skin, which is appreciated when cooking it (since the grain cooks beforehand and does not break) and consume it. The sensation it produces in the mouth is very pleasant, soft and buttery. It is very adaptable, since being such a fine grain allows various combinations.
ANKO Artisan Preserves
(Cadreita)Anko is a canning company of high-quality gastronomic products from Navarra that is characterized by the excellence of its raw materials and by a careful production process. With more than 60 years of history, the Prat family has dedicated body and soul to the fascinating world of food, and has made an effort day after day to adapt the artisan methods inherited to the new technologies and consumer needs. All this has resulted in an artisan canning company that, with the philosophy of offering a healthy and balanced diet, works under the standards of agri-food craftsmanship and corporate social responsibility.We offer the traditional products of the Navarrese land - artichoke, asparagus, piquillo pepper, thistle, etc.-. but in addition to this we have other more creative proposals. In our catalog you can also find: creams made with various vegetables, vegetables and legumes typical of the Ribera Navarra; piquillo, artichoke, mushroom and asparagus mousses; fruit preserves; sauces; jams...Essential foods in healthy diets and 100% natural.
ARIZCUREN BODEGA Y VIÑEDOS
(LOGROÑO)Good viticulturists take the landscapes of their vineyard to the bottle and make us dream of those lands. This is what Javier Arizcuren wines are like, pure terroir from the Sierra de Yerga in La Rioja Oriental. They are small wines in production, but very big in character, as confirmed by the scores of the main guides, or by being present on the menus of more than 30 restaurants with Michelin stars, such as Martin Berasategui, Arzak, Atrio, Echaurren or Maaemo in Norway. In his urban winery in Logroño he has combined vocation and trade, creating a space for the production and aging of his wines that will not leave those who visit him indifferent. Below we detail the types of visits we offer:Urban CellarThe vision of the architect and the winegrower united in a reinvented urban space that recovers a lost historical tradition of making wines in the center of Logroño. The visit begins by locating the setting for the vineyards, the Sierra de Yerga in Eastern Rioja, as well as a review of the past and present of the traditional viticultural culture. We will see century-old plots and how these vineyards are worked through sustainable and respectful viticulture.We will take a tour of the production and aging facilities of the urban winery, stopping at the particularities of artisan work, aging in clay amphorae, foudres or barrels. We will also see how we carry out the work of labeling and sealing bottles when it comes to wines in small productions. We will finish off with a tasting of three wines: Monte Gatún, Sologarnacha and Solomazuelo, with an appetizer with selected Rioja sausages and accompanied by our own organic olive oil and wood-fired oven bread. An emotional visit to enjoy the culture of wine, with the charm of the small and the artisanal.Duration : 1:15hPrice: €20/personHours: Wednesday to Saturday 11:00 a.m., 1:00 p.m. and 5:00 p.m. Sunday 11:00 a.m. and 1:00 p.m. Urban Cellar PremiumAn experience to discover the full potential of the vineyards and the most special wines of the Arizcuren project, at the same time a great opportunity to visit a winery in the urban area of the city, recovering the historical tradition of the center of Logroño as a place of elaboration of wines, lost for centuries and dating back to the Middle Ages.It begins with a detailed view of the historic vineyards of Rioja Oriental, its distinctive grape varieties that have traditionally been grown in our area, the culture of detail in the world of wine, small plots worked with the traditional knowledge transmitted by the ancestors. We will continue with a tour of the production and aging rooms of the urban winery, where we will learn how these wines are made and aged in barrels, amphorae and concrete tanks in such a unique space.We will taste 5 wines that are part of the Arizcuren project: Monte Gatún, the Sologarnacha and Solomazuelo varietals, a wine made in clay amphorae, and to round off an exclusive parcel wine such as Barranco del Prado, classified as a Singular Vineyard by the Rioja Regulatory Council. All these wines together are present on the menus of more than 30 Michelin star restaurants. We will accompany the tasting with our own organic olive oil and an appetizer consisting of Iberian loin and bread from a wood oven.Duration : 1h30Price: €30/personHours: Wednesday to Saturday 11:00 a.m., 1:00 p.m. and 5:00 p.m. Sunday 11:00 a.m. and 1:00 p.m.
Barquillos Ali Goñi
(Murillo el Fruto)We have been making our artisan wafers in the town of Murillo for 20 years. More than 20 flavors, crispy.Our production is mainly sold at fairs and craft markets.They will be well received (by appointment) at the artisan waffle workshop, at Calle Magdalena, 24 by Don Andrés Goñi Murillo.
BARQUILLOS EL CAPOTICO
(Olite)Wafers El Capotico. Flavored wafers, Caramelized Products. Stuffed Cupcakes, Txantxigorris, Fried Donuts. More than 30 years in the craft of waffle iron. Traveling through Spain and Portugal, selling our products in national markets and fairs.We offer guided tours of our workshop, to show how we make all our artisan products in a traditional way.
(Espelette)Véronique and Gilbert Darhayette are passionate about taste, good, authentic. They grow and produce Espelette PDO peppers which they sell directly in their shop located in the heart of the village of Espelette. Their advantage is the requirement for an optimal quality pepper and the rigorous work of sorting at several stages, from harvesting to processing into Espelette AOP pepper powder.Sales shop, Place du Jeu de Paume in the center of the village of Espelette, open Monday to Sunday in the summer season and during school holidays. Closed in winter, but possibility to buy on the production site. Call ahead to make an appointment.
(Larressore)Bipia is an artisanal production company that has been making sauces and condiments made from Espelette pepper (the only AOP spice in France) in Larressore, in the heart of the Basque Country, since 1997.Most of the production operations are carried out by hand.Bipia offers a range of products without coloring, without additives, and without preservatives, some of which have been organic for ten years . It consists of sauces, condiments, spreads and cooked vegetables.Bipia favors the good, the beautiful and the local... by delighting the taste buds, by sharing the love of its region. A partnership exists with the main suppliers of raw materials, because Bipia has long been part of a logic of social responsibility and sustainability.The company offers tours of the cannery, and has a space dedicated to tours, including a mini-exhibition on peppers.
(Otazu)The new winery is an architectural wonder, a wine cathedral that integrates the most advanced production technologies and all the knowledge of many generations.Visits: Recognized in October 2020 as “Best winery open to tourism” by ACEVIN (Spanish Association of Wine Cities), for Bodega Otazu, wine tourism is a fundamental part of its way of understanding wine: as a catalyst for emotions whose only purpose is to be enjoyed and shared. It is a concept that contains a universe that encompasses history, culture, art, nature, terroir, emotions, all features that distinguish it. Their visits include a walk through the historic Señorío de Otazu dating back to the Middle Ages. Next, we visit the old winery, converted into a historical museum and a space dedicated to contemporary art of the Otazu Foundation, awarded the "A" Prize for Collecting 2020, awarded by the ARCO Foundation. The tour continues through the new facilities of the Winery, where the underground barrel room designed by Jaime Gaztelu stands out, known as the Cathedral of Wine, a world architectural benchmark.Events : Bodega Otazu has privileged spaces, whether indoors or outdoors, to organize all kinds of events and meetings.Buy online: Otazu Range, Pago de Otazu, Altar, 1 HA. A History, Sparkling, Large formats, Wines of artistic editions.
Bodega Pago de Cirsus
(Ablitas)The winery is located in the highest part of La Finca Bolandin, from where a good part of the vineyard can be seen, a large part of the winery is half underground, which allows it to maintain more stable temperature and humidity conditions throughout the year.Based on the family culture of teamwork, with the aim of making special wines, well cared for in every way, of high quality and of which to feel proud. They have managed to be present in the minds of consumers by developing wines made with passion, honesty and dedication.Visits of the winery, wine tastings, give away experiences, online store ......
(Ayegui)Under the architectural influence of the Irache Monastery, the cellar's aging warehouse was built in the 1990s. A spectacular space made up of imposing columns topped by semicircular arches that have led some connoisseurs to call it "the cathedral of wine".The wine fountain: An obligatory stop for pilgrims, the Irache wine fountain sees nearly two hundred thousand faithful pass by every year, quenching their thirst, just as walkers did ten centuries ago in the old hospital of the Irache Monastery. . Every day the fountain is filled first thing in the morning with our young red wine and thus we wish all the pilgrims a good journey.
(HUÉRCANOS)Family wine company currently run by Eva Cantera, 3rd generation of the family working in the vineyards in the area of the Najerilla River.Young wines, Crianzas, Reservas and Signature wines are produced, the latter exclusively with the Garnacha variety.The desire to offer authentic wines each year, representative of the region, has resulted in recognition in the form of international awards. Among them, in 2019, Bodegas JER was selected as "Best Winery in Spain for producing rosé wine" in New York with the claret wine that has always been produced in the region.
From the beginning, Ojuel defended organic farming, not because it was fashionable but because of principles.
NATURAL AND SUPPURATED WINES.Our wines reflect an active listening to nature, valuing an area and seeking the expression of the terroir with minimal intervention.Wines with a low carbon footprint and natural (without added sulphites).We recover traditions, an artisanal way of elaborating, manually, recovering and maintaining minority varieties, century-old vines.Passion, enthusiasm and care in every step. Manual labeling and bottling. Humble facilities with great soul and best wines.
traditional winesOld-fashioned wines, without added yeasts, without even the addition of tartaric, harvested by hand, pressed in a manual press.
Organic wines with a low carbon footprintOrganic fertilizer (copper and sulfur) as a pest management method, as was done in Roman Hispania times. Minimal intervention so that the wines express the terroir and the soul of the area.
Ethnographic winesInvestigating and recovering varieties and methods of our great-great-grandparents, such as the 'Supurao' wine, an ancestral, unique, unrepeatable wine.PERSONALIZED VISITS
BODEGAS PAGO DE LARRAINZAR
(Ayegui)Nice family winery, surrounded by 17 hectares of vineyards, right on the Camino de Santiago. A unique environment, at the foot of Montejurra and next to the Irache Monastery.Let yourself be conquered by the senses in a magical place.Pago de Larrainzar offers you a new experience to fully understand the soul and secret of our wines. Always with prior reservation, you can take a guided tour of the vineyard, the innovative Viticultural Garden and the winery. And then, with the calm that a good wine demands, enjoy a commented tasting with us, to see, smell and taste everything around us.We offer different types of guided tastings, aperitifs, meals for groups, tasting games, e-scooter rides...A friendly, familiar and entertaining destination around wine.We are waiting for you!
BODEGAS VIÑA IJALBA
(LOGROÑO)Do you want to know the first organic winery in Rioja?Dionisio Ruiz Ijalba planted his first vineyard in 1975. He did it on an old gravel pit recovered for viticulture, reproducing the natural conditions of Rioja soils. Thus began the path of Viña Ijalba, founded as a winery in 1991. A pioneer winery in the production of quality organic wines following traditional Rioja techniques and fully respecting, until the current third generation, its commitment to the environment.
BODEGAS Y VIÑEDOS ILURCE
Bodegas y Viñedos Ilurce is a winery created in 1940, within the DO Ca. Rioja which is located in the eastern part of La Rioja, in Alfaro, the heart of La Rioja Baja.Bodegas Ilurce is made up of the fourth generation of viticulturists and we have a true treasure: more than forty-five hectares of an exceptional vineyard, with payments of very old vines, which make us give thanks to this land every day.ILURCE are our wines. Passion wines, wines with a taste of the land. Wines created to last in memory, to leave in memory the know-how of a family whose life revolves around wine.You will be able to discover the secrets of four generations of the Escudero family cultivating vineyards and producing good Rioja wines. You will also have the opportunity to taste and purchase our wines at the winery price.Guided visits. Explanatory tour of the winery from the arrival of the grapes from our vineyards to the packaging of the wine in a bottle ready for sale. At the end of the visit we have the opportunity to taste the wines we make. To attend the visit you must book in advance by phone or email. More information https://www.ilurce.com/enoturismo-en-la-rioja/
(CALAHORRA)We are a family business with a tradition spanning 4 generations. Since 1880 we have been making preserves ranging from the classic asparagus from Navarra or piquillo peppers to the most original jams, including meat and seafood products that complete our catalogue.Our goal is to offer high quality gourmet preserves . Throughout the process we take care of every detail to maintain that natural flavor that characterizes the products of the land . But that tradition coexists with the innovation of the new generations of the company, who seek to offer new products to keep the most demanding palates satisfied.
CANNED VEGETABLES CRUZ AZCONA SL
FITEROConservas el Juncal is a family business, with a tradition spanning 3 generations. Since May 1, 1962, we have been making canned vegetables that include asparagus, piquillo peppers, glass peppers, stuffed peppers, all kinds of vegetables, vegetable pâtés, etc., all of which complete our assorted catalogue.The objective of Conservas el Juncal is to offer high quality preserves . During all our processes we take care of all the details to obtain the best quality and maintain a natural flavor that characterizes our products. Above all, our company stands out for the asparagus from Conservas El Juncal , which is under the Specific Denomination of "Espárrago de Navarra" that covers Aragón, La Rioja and Navarra , which are lands that the Regulatory Council considers suitable for quality production, being marketed with the categories Extra and First.
(Pamplona)Casa Salinas is the continuation of ''Salinas, Fábrica de Dulces y Mantecadas'' that Paulino Salinas founded in Tudela in 1870 and that throughout 6 generations and for 140 years sweetened Navarrese homes with its confectionery and pastry products. Due to the lack of generational change, the brand, the machinery and the know-how of Paulino Salinas passed to the current owners who continue to make sweets and mantecadas with the same method and love as always.Our philosophy is to make our products by hand, and in a natural way, without preservatives or dyes and always under the precepts of food safety and traceability. This is the only way to achieve authentic flavors that we manufacture in small batches in our workshop. Then we pack everything manually.We have also integrated the Elizalde Izozkitegia Cafeteria and Ice Cream Shop into our project , a manufacturer of artisanal ice cream and a benchmark for quality and innovation.The company has the ''Artesanos de Navarra'' and ''Reyno Gourmet'' seals of quality as well as belonging to ''Centenaria'', the association of century-old companies in Navarra.
Obrador - Menus - Agrotienda
CASA URRUTIA Agrotienda
Three generations of master bakers. At Casa Urrutia we have been passionate about what is authentic and natural for more than 100 years and three generations. We work every day with the intention of making our establishment your home in Ujué, so that you can come with your family, by bike, on a motorcycle, or however you want.Here you can relax and enjoy the Cafeteria to take a break and treat yourself, healthy and very tasty.Thinking that you can take home a tasty souvenir from Ujué, we put at your disposal a farm shop with a selection of the best Navarrese delicatessen, to accompany the products from our workshop .At Casa Urrutia we make a wide variety of TRADITIONAL PASTRIES: Whole Grain Cookies and Pastas, Dietary Pastries, Traditional Products such as Cupcakes, Ujué buns, Ujué Natural Cake, Natural Walnut Cake, Chocolate Delights, Cream Chocolate Biscuits, Mantecados, Aniseed donuts, Ujué Basque apple cake, Natural raisin cake, Orange delights, etc.We have a large private parking for our customers.
Syndicat du Piment d'Espelette AOP
(ESPELETTE)Come and discover our 100 m² space dedicated to Espelette pepper. This Espelette AOP chilli pepper interpretation center will allow you to discover its origins, its history, its terroir, its life cycle but also its characteristics: an invitation to find out what makes our spice such a remarkable spice!You will also find in this center a projection space with a playful 15-minute video that will delight young and old.You can finish with an organoleptic analysis that will awaken your taste buds and leave with many recipes.Pintxos tasting: Every Wednesday at 11:30 a.m. by local cooks (from mid-June to the end of September)Children's areaAn essential place during your visit to the Basque Country and Espelette!
KONDAIRA is a signature beer with regional identity and Navarran roots, made with 100% natural ingredients.
Kondaria Beers( Mendavia )
Our beer is born in a privileged setting on the Navarrese riverside, the town of Mendavia , characterized for being the town with the most Denominations of Origin in Spain.Our beer pays a well-deserved tribute to the value of the fields that shelter our roots and to their farmers , who make them sprout to offer us the best grains and the juiciest fruits.We believe that, first of all, food should taste "good", arouse positive and pleasant emotions, as well as give us a unique taste experience. The industrialization that tends to normalize flavors and the race for profits, make us forget that the essential objective of the food industry should be «to produce tasty, healthy and safe food» .At Cervezas KONDAIRA we intend to return traditional flavors to those who place their trust in our hands, favoring closeness and proximity, local ingredients and collaborations with Navarrese artisans . Sustainable development is inseparable from independent productions and this synergy contributes to our beers having a friendly personality and being unique.We make different styles of craft beer. Among them, two CIRCULAR ECONOMY beers made with artisan bread from Pamplona/Iruña. Bread is one of the foods that is most wasted on a daily basis and in bakeries it can no longer be sold from one day to the next. So the people who work at the Ultzama Foundation collect this bread, toast it, and we incorporate it into our OGI KOXKORRA beer.We also make an ECOLOGICAL and GLUTEN-FREE beer.Each of our beers tells a story or legend of Navarra on the label.
(ALFARO)Châpeau Wines is a space where events around gastronomy and wine are held. Room equipped with the highest technology and with more than 1,500 references of fine wines, both National and International.We make our family of MON DIEU! Vermouths, which for more than 7 years have had the highest score by the Peñín Guide, being considered the best vermouths in Spain.
(Salies de Béarn)For more than 25 years, Daniel and Anne-Lyse OYHARCABAL have been raising their Gascon pigs in Bergouey, in the open air, not far from Salies de Béarn, on the border of the Basque Country and Béarn.From their outdoor breeding, they produce tasty meat and exceptional charcuterie: mature ham, blood sausage, sausage, sausage and also products made with local ingredients (Salies de Béarn salt, Espelette…): cassoulet with Gascon pork, confit sausages, shanks, axoa, piperades and a magnificent garbure!
CHOCOLATES DE NAVARRA
Chocolates Leyre y Orbea
Since 1847. CASA PEDRO MAYO is a family business dedicated to the artisanal manufacture of chocolate. In addition, it offers its own distribution and also through other companies. Over the years, always faithful to our chocolate knowledge, we have developed new and intense aromas to the delight and satisfaction of consumers. Our products are completely handmade, always taking care of quality, which has given us the prestige that we currently have in the north of Spain and the recognition of the Government of Navarra.
(MONCAUP)In 1998, we acquired an old building with character in ruins, the Maison Basté. We then undertake to restore it, to bring it back to life. At the same time, we buy and rent different parcels of old vines located on excellent terroirs in the Madiran and Vic Bilh appellations. This is how a new Madiran wine estate was born. Our objective then is to make it a Mecca for Vic-Bilh wines.Today we have an area of 10 hectares of vines, which we work organic viticulture.
(Arróniz)Conservas Iturri is a family business located in Arróniz (Navarra). Since our origin we have been committed to using top quality products, making them a benchmark in Navarran cuisine and in the rest of the country. We know the flavor and richness that the crops of the Navarrese land hide.For decades we have wanted to offer your best selection of products where quality and freshness continue to define our company.
Curly Creek Ranch
(Oskotz, Navarre)Curly Creek Ranch is a family farm in the mountains of Navarra where we raise happy chickens who give us rainbow eggs and grow vegetables without a drop of industrial chemicals. We practice Holistic Stewardship, a regenerative way of caring for our land, our livestock and the food we produce. We produce and sell fresh and healthy food throughout the year to facilitate seasonal consumption while reconnecting with the earth.
(Monein)Domaine Bordenave located in the heart of the Jurançon appellation, in Monein, is one of the oldest properties in the region, run from father to son and daughter since 1676.Gisèle Bordenave produces great soft and dry Jurançon wines recognized by oenophiles, wine clubs, sommeliers, and referenced in wine guides, wine merchants and restaurants. including the latest organic creation “Encore et Encore! », delights the taste buds and satisfies all tasters…Each of its bottles hides a whole infinite universe that must be discovered with a single guide: "shared pleasure "* (* motto of the Bordeaux estate)...
Domaine du Cinquau - Vins de Jurançon
(Artiguelouve)The Domaine du Cinquau is more than 400 years of history and wine. Nestled in the heart of the Jurançon appellation, the estate now has 14 hectares of vines divided into 4 different grape varieties; Gros Manseng, Petit Manseng, Petit Courbu and Manseng Noir (other grape varieties are also present in smaller quantities).We will be happy to introduce you to our cellars and our vines, explore with you the rich history of the estate and Jurançon and offer you a tasting of our dry white, sweet white, sparkling, rosé and red cuvées in our cellar.
(LUCQ DE BEARN)On the slopes of Lucq de Béarn, facing the Pyrenees, extends the Domaine Larroudé. The Estoueigt family, who have lived on the Béarnaise farm for several generations, have always produced wine.Demanding, Julien has continued to refine his work over the years on the Petits Mansengs and the aging in barrels. Especially since he strives to vinify his wine plot by plot. A way to let the terroir express its specificities.In the same perspective, and since the installation of the son, Jérémy, the estate is in organic farming (monitored by the Ecocert organization). Thus, the earth breathes and best reveals its full potential...Every Friday at 5 p.m., the winemaker offers a visit to discover the Jurançon appellation, from the land to the bottle, followed by a tasting. 7 €/ person.
(Udabe)Dorrea is born from the illusion of two young couples who want to live in the countryside.After rebuilding the Dorrea farmhouse in Udabe and a hut in Etxaleku, both couples set out to make Latxa sheep cheese, because even then the Idiazabal PDO was being formalized, where they were involved from the start. They grew together with the fame of this same cheese, little by little and based on a lot of work.Today the cheese factory is located on the outskirts of the same town, next to a small native oak forest on the slopes of the Sierra de Aralar. It collects milk daily from 150 shepherds from all over Euskal Herria and also has its own Latxa sheep farm near the cheese factory.
DULCES ARTESANOS GARRARTE
(Pamplona)Yolanda and AngelinesFourth generation of artisan confectionersOur history dates back to 1880. We are the fourth generation of artisan confectioners in Navarra, a trade that our parents and uncles have taught us.We are lovers of our trade, that's why every day we innovate and try to do the best we can. Our children are already in the world of confectionery and we have taken it upon ourselves to teach them everything we know, since we work with our grandparents' recipes and continue to make them manually and give our customers the option of customizing the sweets to their liking, passing to be a current product with the best ingredients and traditional recipes.
(Pamplona)The EKOmercado is an opportunity to acquire healthy and sustainable products every month in the center of Pamplona. From 9:30 a.m. to 2:00 p.m., 17 people from Navarra who are organic producers will bring a wide variety of organic food to Pamplona. Cheeses from Sakana, Tierra Estella and Baztan, oil, beers, apple juice and truffles from Tierra Estella, sausages from Goizueta, honey from Izurzu, bread and pasta from Valle de Arce, apples from Falces, ferments from Arizkun, wine from Lumbier , jams from the Améscoas and seasonal vegetables from the Ribera are some of the foods that will be available
El Colmado de Ezcaray
(Ezcaray)El Colmado de Ezcaray is an adorable family store located in the beautiful town of Ezcaray (La Rioja).Focused on the sale and tasting of the best homemade products, liquors and wines, all from local artisans with limited productions.Matías and Mila, parents, on July 1, 1997 began what until then was a dream and that became a beautiful reality. Today, we children, with the help of our parents, continue with the same philosophy and the same enthusiasm, looking for new craft products and surprising ourselves, day by day, with the quality of our local products.
Embutidos El Bordón
(Viana)SINCE 25 YEARS AGOEl Bordón was born in 1989 from the enthusiasm and good work of Manuel González who learned the family recipe from his Rioja grandparents, but it is in Viana where he learns the Navarran charcuterie tradition and perfects the recipe.In these twenty-five years we have learned and improved, always choosing the path of authenticity. We are still as small as in our beginnings, because we know that only in this way can we dedicate the time and care that our elaborations require.
(Pamplona)More than 70 years ago the Ensanche Market was inaugurated. Many things have changed since then, but our daily philosophy remains intact: take care of your diet with a huge assortment of excellent quality fresh products from our land, accompanied by a totally personalized service at each of our stalls.
- We have more than 60 stalls divided into 16 different food and service sections
- We receive an average of 4000 visitors daily, being the largest market in Pamplona
- We carry out a multitude of monthly events to promote and revitalize our environment and local life
- We collaborate with different entities and associations in support of local businesses
(Biarritz)1 place, 2 commitments: food quality and creativity!Cave Apéro grocery store! Organic, artisanal, farmer products direct from local, South-West and French producers. A beautiful nature cellar: craft beers, natural wines, bubbles, pet' nat', local spirits, kombucha... A little fresh: farmhouse cheese, cured meats, Bellota, Basque trout, aperitif spreads... And on the Gallery side: photos and exclusive works in limited edition, objects, decoration, natural care...
A place for nourish your body well and keep an open mind. A place where the good and the beautiful come together around a common commitment: no other intermediary between the product and your plate; between artistic creation and you. The only place you'll come for your productsdaily grocery store direct from Basque, local and French producers, and finally leave with a limited edition work ; in which you will enter to discover an artist or make a original gift and finally fall for a treat.Be curious, enter and you will see what tempts you!
(Bera)Duck Artisan ProductsErrotazar is a family business founded in 1986 by the brothers Juan Antonio and Fausto Prieto Irazoki.It is located in Bera, a town in the north of Navarra, bordering French Aquitaine and Guipúzcoa.After several years of apprenticeship in workshops in the Landes region of France, we acquired the knowledge and experience to start our company to produce products derived from duck.Since then, following a traditional production system, with a careful selection of raw materials, we have managed to create a range of high-quality products, which maintain their properties of texture, flavor and nutritional composition until the moment of consumption.
(Aydie)Since 1927, 4 generations of winegrowers have succeeded each other at Château Aydie. The Laplace family, inscribed in the history of the appellation, is "Owner - Harvester" there in AOP Madiran and AOP Pacherenc du Vic Bilh. Appellation located in the heart of Béarn. Today the new generation wanted to highlight the fact of sharing moments of conviviality in Tapas restaurants, wine bars and the pleasure of meeting friends over a glass of wine. Drawing on the experience of their elders but also being an integral part of these new consumers, the young people of the Laplace family decided to create a more "frivolous" range.To link it to their culture, they decided to name it "the barnyard" as a tender nod to the surrounding farms, playgrounds of their childhood.Two ranges, two different modes of consumption for a single family, but always one will, the incessant quest for quality and the sharing of their culture. Come and discover the wines of the Laplace family through their different grape varieties, tannat, petit manseng and gros manseng, specific to their terroir.You can buy our wines directly at the estate or on our website: https://www.famillelaplace.com/fr.
Ferme les Acacias
(Urt)Pig breeder from father to son for 30 years at URT in the Basque Country, 15 km from Bayonne.Our products are made from animals raised with us, and fed with cereals grown on our farm and locally. The pigs are fattened to maturity and then cut up and processed on the farm using traditional methods.The products made from family recipes are natural and dye-free, which gives them an incomparable flavor and taste.In our store on the farm, you will find our range of farm charcuterie (ham, sausage, lomo...), but also our preserves and verrines with in particular our country pâté silver medal at the 2016 general agricultural competition and the Axoa pork with sweet peppers from Anglet.You will be able to find fresh meat at retail or in packages according to your requests.And also, in order to always satisfy you, we also offer a selection of local products (ducks, wines, jams...)
(Ainhoa)Reasoned producers of Espelette pepper since 1998, of seasonal vegetables in Ainhoa and passionate breeders of pork butchers in freedom, we offer in our Restaurant at the farm, a unique formula including a farm plate in which you can taste all the products of our farm + 1 glass of organic Navarre PDO* wine; we also have a Boutik where you can find our "Segida Spices Up Gastronomy" range, our farm charcuterie, farm products from our fellow farmers and products from partners who use our Espelette pepper in their preparations (Espelette pepper, canned free-range pork, canned duck, sausage with Espelette pepper, free-range chorizo, dried sausage, Basque pâté, Ainhoa gingerbread, chocolates with Espelette pepper, organic* honey, organic* farm jams, wines cheeses, PDO and organic* raw milk cheeses, farm fruit juices, artisanal...etc...).We are very happy to welcome you to our Segida Farm to introduce you to the cultivation of Espelette pepper and the manufacturing process of Espelette pepper powder "from seed to powder".
(Tudela)Small traditional market located in the center of Tudela.Vegetables and quality are the two words by which this beautiful city is known.In the Abastos market there is an abundance, as it could not be otherwise, of vegetables and fruit. Its product par excellence is vegetables.It offers the following positions:
- Butcher shop
- Fish shop
- Fruits and vegetables
Donostia, San SebastiánWe are a company of artisan sweets, the fourth generation of artisan confectioners, since 1880 we have been sweetening their lives . Our great-grandfather began to make them, passing on the love for sweets generation after generation.
Since we were very young we have always found ourselves surrounded by sweets, the time of the pilgrimages and festivals of the surrounding towns arrived and in our houses there was movement and of course we all had to collaborate. We sisters remember our childhood with great tenderness. How our parents got into the "bajera" and placed the saucepans with water, sugar and vegetable color, started to prepare all kinds of traditional candies, figurines, hammers, lollipops, lollipops, lollipops... In short, a multitude of sweets.
They have always told us how when they were very young they were left without a father (in fact my mother was born 15 days after shooting my grandfather), but that our grandmother Cirila, a great woman, took out all her children, who were not few ( 12 births) forward working very hard with the sugar. This was the legacy that my grandfather Santiago had left her, she had learned to make everything: from candies to pastries, wafers, ice cream... all kinds of sweets.From a very young age, he prepared a basket for them that they took to the station and got on the train (some made the Tafalla-Castejón route and others Tafalla-Pamplona), there they sold and returned home with the proceeds. They also went to pilgrimages, parties and other soirees to try to sell their products and thus they transmitted their love for sweets and they to us.
Our grandfather Santiago inherited all his knowledge from our great-grandfather Pablo. After many decades of working together, our parents (who are brothers) and after teaching us the trade, we decided to follow in their footsteps, we traveled the entire geography holding craft fairs, medieval markets and festivals.
We have done countless courses to continue learning (Paris, Barcelona, Brussels... etc). We belong to the Artisan Food Association of Navarra, Reyno Gourmet and Singular Dendak of Gipuzkoa. A few years ago we decided to start a business and opened a store in the heart of Iruña on Calle Estafeta, in which we are delighted thanks to our customers. We make all kinds of sugar-coated candies, candies, nougats, jellies and chocolates, always with a lot of love and the best raw materials. Then we did it in the old part of Donostia on Calle Puerto, next to Plaza de la Constitución.
(Pamplona)Our history dates back to 1880. We are the fourth generation of artisan confectioners in Navarra, a trade that our parents and uncles have taught us.We love our job, every day we innovate and do the best we can. We have taught our children everything we know, we work with the recipes of our grandparents and we continue to make them manually, giving our customers the option of customizing the sweets to their liking, becoming a current product with the best ingredients and traditional recipes. From a very young age we helped our parents who got into the "bajera" and placed the saucepans with water, sugar and vegetable color, prepared all kinds of traditional candies, figurines, hammers, lollipops, lollipops, lollipops, ....
(Tafalla)Granja Jiménez is a family project integrated in rural areas, with years of experience in raising animals (ecological chickens and rabbits) for later consumption. We firmly believe in the conservation of the natural environment, linked to a sustainable and respectable activity with the rural environment. We are dedicated to the slaughterhouse of breeding game birds, birds, ducks and rabbits, cutting them up, as well as multipurpose storage, product manufacturing, packaging and subsequent distribution.
(Tafalla)Granja Jiménez is a family project integrated in rural areas, with years of experience in raising chickens for later consumption.We firmly believe in the conservation of the natural environment, linked to a sustainable and respectable activity with the rural environment.We are dedicated to the slaughterhouse of game birds, breeding of birds, ducks, and cutting them up, as well as multipurpose storage, product manufacturing, packaging and subsequent distribution.
(Pamplona)Our Market is the most recently built Municipal Market of Pamplona. Thanks to this we can say that the Ermitagaña Market has modern facilities suitable for everyone.The Ermitagaña Market has developed a task of promoting and revitalizing its activity, projecting itself beyond the area of the neighbourhood. We have adopted numerous initiatives in terms of improving the service, by extending hours, home delivery, etc., and we have carried out various advertising and promotion campaigns for healthy consumption habits , emphasizing the importance of consuming fresh products from season .We have also been pioneers in organizing activities of interest to our clients such as cooking courses, talks, children's activities, etc.
In our Market you will find everything you need to complete your shopping basket . Fresh fruits and vegetables, seasonal meat and fish, pickles and preserves, bread, pasta and coffee, and even some pretty flowers and plants.
(Socoa-Urrugne)For more than a century, delicacies have been made according to the purest family tradition. In a permanent concern for quality, Maison Pariès has bet on a very high level of requirement, in particular in the respect of the processes, the mastery of the work tools and the perpetual search for innovation.Maison Pariès also favors local channels for the purchase of its raw materials, particularly milk, flour and eggs.The house's challenge is to enhance its history, that is to say to preserve and use its taste heritage while respecting ancestral recipes and developing products adapted to the current market.
Huilerie Errota - La Noisette Basque
(Saint-Pée-sur-Nivelle)Come and discover a unique place dedicated to hazelnuts.By pushing the door of the Huilerie Errota, you will visit a surprising place , a real haven of biodiversity .Discover an experimental plantation of more than 3 hectares of organic hazelnut trees with unique facilities in the Basque Country dedicated to the treatment of the hazelnut harvest and the innovative transformation of hazelnuts into exceptional gastronomic products .Book quickly, in the company of the creator of the company, one of our visits dedicated to the discovery of the orchard and/or the transformation or a discovery trail , between the treasure hunt and the escape game.You will also have the opportunity to relax with a tea on the panoramic terrace overlooking the plantation (with observation post).Our shop will welcome you to offer you the opportunity to discover the hazelnut in all its forms (oil, sweet and salty hazelnuts, cookies...) but also other dried fruits (almond, pistachio...).Our visits (1h, 1h30 or 2h) are always accompanied by a tasting.Visits and other activities are organized all year round, by reservation only.
(Alsasua)In the Navarran town of Alsasua at the foot of the Sierra de Urbasa, we began in the early 1980s with the breeding and baiting of mulard ducks.The knowledge acquired over these years led us to launch our products on the market in the early nineties.Today, Katealde continues to be involved in the entire process, from raising the ducks in large open-air plots to the transformation and production of our products, without forgetting the purest tradition of grain corn bait and using the most modern techniques for all of this. technologies.At Katealde we continue to work every day to offer the best to our customers, which is why each and every one of our production processes is subject to exhaustive quality control and is carried out in optimal hygienic and sanitary conditions.Our commitment to the artisan tradition together with an effort to take maximum care of even the smallest detail allows us to obtain a differentiated final product.Katealde participates in a European R&D project to ensure the microbial quality of food and belongs to Navarra's artisan foods.
LA BODEGA DEL TESORO
Cuzcurrita de rio TironOur passion for wine and gastronomy, the history and traditions of La Rioja has led us to turn La Bodega del Tesoro into an exciting wine tourism and family project.An initiative in which we like to receive and attend visitors personally, guide them through the spaces of the winery, tell them its secrets and accompany them in the discovery of this treasure. A treasure that anyone can become a member of through its Wine Tourism Club.Feel the magic of a traditional winery, enjoy unique wines in good company and be part of a club of wine tourism experiences... at La Bodega del Tesoro, discover your passion for wine.
Bringing together nearly 300 winegrowers, the Cave de Jurançon plays a major role within the AOP Jurançon and AOP Béarn. A committed cooperative that respects its territories, it operates 900 ha of vines, including 45 ha with its own team.Guarantors of traditional viticulture, we perpetuate the methods of manual harvesting, selection of grapes and raisining. Everything is done to sublimate the typicity of the emblematic grape varieties of our terroir: Gros Manseng, Petit Manseng and Tannat.Throughout the year, take a behind-the-scenes look at the vinification of our Jurançon and Béarn wines. We welcome you, in air-conditioned spaces for a convivial and sharing moment.On the program of the visit:Quay for receiving the harvest and presses, Gallo-Roman mosaics and exhibitions of tools of yesteryear, semi-buried barrel cellar and tasting of our finest vintages.A stone's throw from the cellar, explore this unique region of Béarn at your own pace and in complete autonomy. We offer you, all year round, 4 fun and educational trails in the vineyards to make the link between terroir, winemaking and tasting.An unforgettable trip to the country of Jurançon!Visits and free tasting - Free reception area for motorhomes with service terminal.
La Cave de Gan Jurançon
La Maison du Jambon de Bayonne
(Arzacq Arraziguet)La Maison du Jambon de Bayonne, located in the town of Arzacq, is a shop that sells products from the South-West around pork. Driven by IPG Bayonne Ham, it also offers cured meats, charcuterie, pâtés, various preserves, ready meals, the range of salt from Salies-de-Béarn and fresh products available according to production.
It is at the foot of the Pyrenees, in the heart of Pau, in the small workshop at 46 rue Montpensier, that Maison Casteigt has been working since 1989 on a fresh, noble and gourmet product: smoked salmon.
Heirs to an artisanal culture, they work the salmon as naturally as possible. A philosophy that goes through a rigorous choice of raw materials, a unique smoking process that purifies the smoke of its harmful products in a home-built smokehouse, and finally, by cutting the salmon entirely by hand. The objective is to revalue this noble product, often degraded by manufacturers.
Their know-how has enabled them to be named the first Master Artisans Saurisseurs in France, to obtain the Taste and Health Prize, and to be recognized by the French State as a Living Heritage Company.
Curious to know more? Find the story on www.maisoncasteigt.com
Les Délices du Luy de France
(Malaussanne)Welcome to Délices du Luy! Created more than 30 years ago, Les Délices du Luy de France is a family business located in MALAUSSANNE (64) , 30 minutes from PAU.Each week, 200 ducks previously fed with whole corn from the farm are slaughtered and then transformed into various fresh products ( magrets, foie gras, aiguillettes, etc. ) or canned ( duck rillettes, foie gras, confit legs, etc. ). Our slaughterhouse and our laboratory allow the transformation of all of our production. All our products are cooked in an artisanal way and in the respect of tradition .Quality, terroir, know-how, traceability, love and tradition , this is our family motto.We hope that our products awaken your taste buds!!
(Pamplona)1844!! More than 170 years have passed since this small family company began manufacturing liqueurs, spirits and compounds with a single philosophy: to seek excellence.We maintain the tradition and know-how that our predecessors taught us and we look for the best raw materials to make our products, making the experience of trying them unique.That is why today the products of this family business are positioned in the highest positions. Three generations making liquors, as always, as you do.
Nombre empresaLoperena is a family cheese factory located in Egozkue (Anue Valley), at the foot of Mount Baratxueta.We have a flock of black-faced latxa sheep, the native breed of our area.We are shepherds and we make cheese under the strict rules of the Idiazabal Denomination of Origin with raw milk solely and exclusively from our own herd and with the Artzai Gazta seal.
LOREKI is not only a gift for the eyes, but also for the palate.An original proposal to present FRESH FRUIT combined with delicious CHOCOLATE, totally elaborated in an ARTISAN way.On our website you can find a wide catalog of photos.Proposals for children's parties, birthdays, anniversaries or other special dates such as Christmas, or simply as an original dessert for special lunches or dinners where you want to show off with your guests.And the best thing is that at Loreki we have the guarantee that it is a totally natural, handmade product. And we are a company committed to quality and backed by the experience of years of work.Loreki is a " Navarra Craft Company " according to the Reyno Gourmet quality certification, with which the product is associated with all the annual reviews and standards that this brand entails to guarantee the excellent quality of the product.
Loreztia boutik expo
BayonneA beekeeper jam maker in the northern Basque Country, a craftsman passionate about his profession, Jacques Salles founded his house specializing in hive products and created the Loreztia brand: "flower sweets" in Basque.All our honeys are harvested in the Basque Country and in the Landes.Our jams and fruity sauces are cooked in copper cauldrons, reduced in sugar in order to highlight the flavor of the fresh fruit, they contain 70% fruit, cane sugar and always a hint of honey!Loreztia Boutik'Expo is both an immersion in the world of the bee and an interactive space: you will find a playful exhibition called "Man and the bee in the Basque Country over the centuries", a corner of awakening reserved for budding beekeepers, tasting and sale of all our products.
Maison Pierre Oteiza
LES ALDUDESLocated in the ALDUDES valley (BANKA, ALDUDE, UREPEL), 40 km from PAMPLONA and 65 km from BAYONNE, the family farm of PIERRE OTEIZA breeds Basque breed pigs, black and white with large drooping ears, outdoors in the mountains. according to the specifications of the AOP KINTOA.Pierre OTEIZA, craftsman, salts and refines in the air in the collective dryer, hams from KINTOA AOP, hams from the ALDUDES valley, sausages, chorizos, dry sausages, ventrèches, ... and elaborates in his culinary workshop, different pâtés, traditional Basque dishes. It sells its gourmet products in its 11 shops as well as OSSAU IRATY AOP sheep cheeses, IROULEGUY AOP wines, ESPELETTE AOP PIMENT...At Les Aldudes, he prepares gourmet dishes for you on the spot, traditional garnished corn pancakes called TALOA and cones containing dry sausages, chorizo, hams, cheeses... for the munchies.Pierre Oteiza shops: Les Aldudes - Saint-Jean-Pied-de-Port, Ainhoa, Saint-Jean-de-Luz, Biarritz, Bayonne, Capbreton, Bordeaux, Paris St Michel, Paris Vignon and www.pierreoteiza.com (delivery in France and Europe).
(Lekunberri)The restaurant, the great final showcase of Maskarada. Among forests of oak, beech, hazelnut and holly trees, the Pío Negro (Euskal Txerri) pig roams happily in the meadows of Lekunberri, in Navarra. There, José Ignacio Jauregui has managed to recover this native breed, to which he pays homage in his Maskarada restaurant.Joxi Jauregui is a producer, transformer and seller of the final product, not channels. For this reason, he made the decision to set up a restaurant at the foot of the factory, with its tables located behind the store, as a great showcase for its products and where it is he himself who shows and demonstrates his possibilities in the kitchen. «I'm not a cook, but I don't have to be either, here everything we do is very simple, we don't make sauces or anything like that, and at most we combine three flavors. This is our marketing, professionals from many restaurants come here».
(Lekunberri)Genetics, breeding, manufacturing, marketing, cooking and tasting of Euskal Txerria breed pig productsWe cover the whole process of the Basque breed pig:• Genetics, breeding and exploitation of Euskal Txerria. • Manufacture of its derivative products in our own dryer and workshop • Marketing through third parties, face-to-face store and virtual store • Cooking and tasting in our facilities.You can buy our products in our online store, in specialized stores or in our Lekunberri facilities, where we have a store and a nice restaurant where you will discover our tasting menu and menu of dishes made with Euskal Txerri.Among forests of oak, beech, hazelnut and holly trees, the Pío Negro (Euskal Txerri) pig roams happily in the meadows of Lekunberri, in Navarra. There, José Ignacio Jauregui has managed to recover this native breed, to which he pays homage in his Maskarada restaurant.
(Irurita)My name is Mª José Brust and for 10 years I have dedicated myself to making homemade jams in a small Irular, but a beautiful town in the Baztán Valley.The few possibilities of finding a job around here and being able to combine it with the education of our children, in addition to a surplus of fruit, gave me the idea of creating my own job. The desire to get ahead and a good dose of creativity have driven me to create IRULAR Jams.I try to work with homegrown fruit, when this is not possible, I buy it directly from the producer at the foot of the tree and transport it personally. Of course, always fresh fruit.The production process begins with a thorough cleaning, followed by peeling by hand. I make the jam with a minimum of 60% fruit, lemon juice, apple pectin and sugar. I do not use additives or preservatives.Good conservation is assured, since I sterilize it in a bain-marie. When the water reaches 100º in temperature, I keep it that way for 15 minutes. After cooling, I proceed to label it (also by hand) and store it in boxes in the warehouse, for later distribution and sale. Most of the distribution is done personally through shops, craft fairs, medieval markets, etc., without forgetting the many friendly visits that customers make to my home. With the help of my husband in his spare time, I control each of the stages of preparation.
(Sangüesa)Miel Baigorri is a family business with many years of tradition and history. We go back to the first decades of the 20th century. It is in this first generation that grandfather Gregorio begins raising bees. It was a farm with a traditional way of life, where honey and the cultivation of many other products were the means of subsistence.The passion for the world of bees was the legacy that gave rise to Miel La Sarda in the eighties by professional beekeeper Carmelo Marco Baigorri.In 1991 we decided to change the name to Miel Baigorri and thus it was consolidated as a family business, where the star product was still honey.The second and third generation, parents and son, continue to work to maintain the identity of the company and the high quality of its products with traditional craftsmanship.
MIEL LOREZ LORE
(Berriozar)WelcomeAt Lorez Lore we produce honey, wax and propolis in a local, traditional and natural way.Professional beekeepers since 2012, with a trademark created in 2015, and with the Navarra Artisan Food quality seal since 2017. We work with our own cattle, producing high quality honey, propolis and wax.We take care of our bees to create handmade products that take care of you. We have the family experience of previous generations and we innovate with other honeys and services.For companies and individuals we carry out pollination and swarm collection work. We go to fairs, where we teach the work of bees to adults and children.
(Mutilva)In 2011 three crazy engineers, Asier, Borja and David, began experimenting with their first beer in the heart of La Fiesta. Pamplona Brewing and its first beer brand, Morlaco Beer, was born out of the passion of these three friends for Pamplona, San Fermín, the running of the bulls, and of course, beer brewed with a foundation.It was not until 2014 that they managed to capture the essence of Sanfermines and add tons of hops and yeast to it until it fermented.They began to market it and the result of this concoction that, far from quenching your thirst for partying, will inject you with enough adrenaline to join the race and challenge the strength of the morlacos on Estafeta street.It is in 2018 when Borja, for personal reasons, leaves the reins of the project in the hands of Asier and David, who continue to lead the project ever since and are more excited than ever.
MUSEO DE LA TRUFA
(Metauten)The only interpretation museum in Spain dedicated to this unique product. Its main objective is to make known the black truffle (tuber melanosporum) that grows naturally in the area, as well as its history, environment, culture, the biodiversity required by the truffle to reach us, its natural values and gastronomic. In it you can enjoy all kinds of activities and experiences related to the Truffle: Truffleexperience (search for both wild and plantation truffles, with a truffle dog), guided walks among truffle fields, guided walks through the valley, guided mountain bike rides, guided tours , dramatized visits, drinks in hand visits, Truffle and honey experience, gastronomic experiences...Regarding gastronomy, we have a gastronomic space "La Ventana de Lokiz" with spectacular views of the Sierra de Lokiz and its natural truffle groves. Here we can taste and enjoy local cuisine, with traditional recipes and a gourmet touch, betting on the local product and the whim of nature, the Truffle, accompanied by wines and craft beers from the land.Guided tours: Saturdays, Sundays and Holidays: 10:30 am, 11:00 am, 12:30 pm and 1:30 pm
NINFEO DEL VINO
(ALFARO)Sale of regional products. Establishment of wholesale and retail sale of all kinds of wines (cavas, sparkling, bulk, vermouth, etc) and preserves (vegetables, asparagus, peppers, artichokes, jams, pre-cooked sauces) of regional manufacture. Oils from the region, Regional Sausages and typical products from La Rioja and Ribera Navarra.A typical sweet of the city of Alfaro are the RUSSIAN CAKES. An exquisite baked cake with a crunchy and extremely light texture.
NUEZ DE PEDROSO
(PEDROSO)The Pedroso Walnut comes from a traditional area of production of walnuts in shell and in grain.It is the only nut with Protected Designation of Origin in the entire national territory. This differentiated quality is due to the geographical environment in which they are produced, dried and packaged, as well as the natural and human factors that are implicit in the entire process.The 38 municipalities covered by this PDO are located in the middle and upper courses of the Najerilla, Oja, and Tirón rivers and their tributaries.
(Espinal)In Espinal-Aurizberri, a small town in the Navarrese Pyrenees, is the Erburu bakery. For three generations we have been making artisanal bread just like our grandparents, and over the years we have added other pastry products, highlighting the txaltxigor cakes and some rich and varied pasta.Sale to the public in store.
PASTAS MONASTERIO DE CASCANTE
(Murchante)More than 12 years making pasta in a completely traditional way and with the most authentic flavor in our workshop in Cascante. Founded in 2005 by the Ayensa Sesma family, Pastas Monasterio de Cascante is a traditional bakery that bakes artisan pasta using quality raw materials and following recipes that have been passed down from generation to generation.
(STO DOMINGO DE LA CALZADA)Artisan pastry since 1913 trying to please our customers with our best work, Rioja wine truffles, land of life, in addition to the typical products of the Camino de Santiago and our town, hanged, Milagros del Santo, jarreritos and our famous Comete cake a rioja, quality and service, word of riojano
(Stella)Square! It is a market for producers that is held every second Saturday of the month in Estella-Lizarra. In it, we can find food that has been grown and prepared in Tierra Estella , from family and sustainable farms, giving priority to organic production .Square! offers the opportunity to obtain fresh and seasonal fruits and vegetables, eggs, cheeses, olive oil, truffles, honey, sausages, preserved vegetables, wine or beer, among others, throughout the year. In addition, it has a space reserved for producers with temporary crops, who are only present in the market in the season in which they have the product, as is the case of producers of fresh asparagus.Square! It is, in short, the future that arises from the union between traditional and sustainable agricultural activities with gastronomy, health, popular culture, responsible consumption, local commerce and hospitality, participation and care of the territory.
LEGASA: BERTIZARANA ( Natural Park “ Señorío de Bertiz ”)We are a young company, created in 2006, formed by the couple, Alberto Migueltorena, a veterinarian , and Ainara Ansa, an agricultural engineer .Our professions have given us the necessary knowledge to take care of every detail to the maximum and guarantee the exquisiteness of our cheese.Our goal has always been to make a cheese in an artisanal way, following a production process typical of the area from raw milk from our sheep.Our sheep give birth staggered throughout the year. This allows us to obtain the same milk (in terms of the amount of fat, protein, lactose...) and thanks to that we are able to offer a homogeneous cheese to the consumer throughout the year.We wanted to create a different cheese, soft, creamy and rooted in our roots.The production process of our cheeses is very special. We have managed to produce, throughout the year, an artisan and homogeneous cheese; that maintains its flavor, its aromas and its nuances. Becoming an unmistakable product of exceptional quality.Their characteristics have made them winners of a very extensive list of awards, which are an indisputable guarantee of the know-how of our family.We make different types of cheese: Cured cheese, Smoked cured cheese, Soft cheese with bifidus, Camembertiz cheeseAll of them under different commercial brands: KAMIKU, BERTIZARANA, IXARRI, SANTA LEOKADIA
(Etxarri-Larraun)We are artisans, we belong to a family of shepherds, and we take care of our latxa sheep that graze freely all year round in this natural environment of the Sierra de Aralar,We live in Etxarri-Larraun and we make latxa sheep cheese by hand. Each cheese made is unique and unrepeatable, it is natural like the place where we live and work in a sustainable and respectful way with the environment that surrounds us.Making a well-made, quality cheese is our daily job. Getting a Bikain cheese is our goal and a pleasure within your reach, tasting it. On egin!!
(Burgui)In 1985 the brothers Heli and Mikel Aznárez Lus, seeing that Roncal shepherd's cheese was not being made, started building a farm to produce sheep's milk to later start making said artisan cheese.Due to the demand that has been increasing in these 20 years, they begin to collect milk from the shepherds in the area in order to gradually increase production.Today, installed in the Burgui industrial estate, we are a reference within the Roncal denomination of origin.
Santo Domingo Market
(Pamplona)The oldest market in the city of Pamplona is naturally located in the old quarter of the city, preserving within its walls remains of the history of the capital of Navarra.The Santo Domingo market is installed between the Santiago and Burgos squares, parallel to the famous hill to which it owes its name, the Santo Domingo hill.It is a traditional market located on a central rectangular patio with countless stalls of different kinds where they offer the best products of our land: lamb from Cuenca, vegetables from the orchards of Magdalena and Ribera de Navarra, beef from the Mountain.But not only traditional products from Navarre cuisine: tropical fruits, fish from the Bay of Biscay and the Mediterranean, cheeses from the most diverse denominations of origin.Part of the daily routine of the people of Pamplona is to visit the market to acquire a large number of exquisite and quality products.Since 2004, the merchants themselves have managed the market and its interior is made up of a supermarket and 45 individual stalls that offer products from Navarra.
(Lekaroz)Natural cider cellar.Cider cellar located in a beautiful Pyrenean setting, next to which is its apple tree plantation. It produces a closed cycle or fermier artisan cider, that is, controlling the entire process from the cultivation of the apple to the bottling of its nectar. Something essential to obtain quality products.Larraldea also stands out for having been the first cider-producing winery in Navarra, as well as the first to obtain organic cider and brandy in the State. All this makes Larraldea cider a unique product.
SUBTRAI GAZTATEGIA(Uharte Arakil)
Sustrai Gazatategia was born in 2021 in Uharte Arakil, between the Sierras de Andia and Aralar, with a commitment to closing the natural cycle that begins underground and ends, in our case, in this ancient product that is cheese.Our management of the herd has as a fundamental principle respect for the land and the animal and the ultimate goal is the self-sufficiency of our farm.We work our pastures in a natural way, trying to get the best yield from the land, but at the same time taking care of it, without using chemical fertilizers or phytosanitary products. And carrying out rational, directed and regenerative grazing with our herd.We transform it into natural and smoked cheese, with the Idiazabal Designation of Origin, made with the milk produced by the Latxas sheep of our flock.Our campaign starts with spring, so from the beginning of the campaign our herd can graze fresh grass in the meadows. This natural diet provides our cheeses with more unsaturated fatty acids and Omega3, beneficial for our body.
THE MOOR FARM
Granja EL MORO is a dairy goat farm with its own cheese factory.
It is located in Figarol, a small town on the upper bank of Navarra, close to the Natural Park of Las Bardenas Reales, (World Biosphere Reserve).
The cheese factory is next to the goat farm, from which all the milk used to make our cheeses will be obtained.
On the farm there are about 450 adult goats, which are the ones that produce milk. It is, for the most part, goats of the Murcian-Granadina breed; although there are also some goats of the Malaga breed.
At the moment, we market four types of cheese. Three of them, from pasteurized milk from our goats. And one, from raw milk.
FRESH GOAT CHEESE: It is a Burgos-type fresh cheese made with pasteurized goat's milk. It comes in transparent plastic tubs and weighs approximately 380-400 grams.
SEMI-CURED GOAT CHEESE: It is a matured cheese made with pasteurized goat's milk. It has a maturation of between 5 and 7 weeks. Its rind is whitish-green in color and it is packaged without washing. It comes wrapped in white paper and weighs approximately 500-600 grams.
CURED GOAT CHEESE: It is a matured cheese made with pasteurized goat's milk. It is matured for three months. Its bark is grayish green and it is packaged without washing. It is presented wrapped in transparent film paper and weighs approximately 400-500 grams.
CURED RAW GOAT 'S MILK CHEESE : It is a matured cheese made with raw milk of goat. It has a maturation of three months or more. Its bark is colored green grayish Y I know packs without to wash. I know presents vacuum packed Y have an weight of 400-500 grams approximately.
We also make legumes, creams, sauces, pre-cooked foods and broths under the same quality system.