The Basque Country is a region rich in local products. During your visit to the Basque Country, at our camping Ibarron, explore the local flavors by visiting markets, restaurants, and grocery stores.

Specialties of the Region

Bayonne Ham

Bayonne is world-renowned for its ham.
Bayonne Ham is produced and salted in the Adour Basin, a region that includes the Pyrénées-Atlantiques, Landes, Gers, and Hautes-Pyrénées. Meeting strict specifications, this product is guaranteed by a PGI (Protected Geographical Indication).

Basque Cake

A typical cake from the southwest of France, the Basque cake (or “etxeko bixkotxa” in Basque) is traditionally made with almond cream. There is also a version filled with black cherry jam. The first Basque cake was born in Cambo-les-Bains in the 19th century.

Bayonne Chocolate

Bayonne is not only famous for its ham; it is also the French capital of chocolate. This product arrived in Bayonne with Portuguese Jews expelled by the Spanish Inquisition who brought cocoa beans and chocolate-making secrets in their luggage.
Today, Bayonne is home to many artisans who perpetuate this know-how in their chocolate shops.


Ossau-Iraty is an AOC and AOP sheep cheese from the Basque Country, made between the Basque Country and Béarn. The milk is produced by local breeds of sheep: Manech Tête Noire, Manech Tête Rousse, and Basco-Béarnaise.
Basques traditionally enjoy Ossau-Iraty with Itxassou cherry jam.

Kintoa Pork

Kintoa Pork is the most recent AOP in the Basque Country (2017). Kintoa pork is a Basque breed recognizable by its black head and rear, which mainly feeds on acorns. Enjoyed as fresh meat or ham, kintoa has a melt-in-your-mouth, juicy taste, enhanced with notes of butter and hazelnut.

Basque Specialties That Travel Easily

Espelette Pepper

Many Basque houses hang Espelette peppers from their windows. This spice, both AOC and AOP, is produced in 10 villages.
In Basque cuisine, Espelette pepper often replaces pepper to enhance a dish. Bring a small jar of Espelette pepper powder in your suitcase and be sure to store it away from light to maintain its beautiful red color.

Irouléguy Wine

Irouléguy is an AOC Basque wine. The 240 hectares of vineyards are spread over 15 communes and produce red, white, and rosé wine. Bring back a bottle of Irouléguy red and enjoy this full-bodied, long, and well-structured wine.


Peppers, chili peppers, tomatoes, garlic, and onions are the main ingredients of Basque piperade. It can be found in jars in local grocery stores or at markets. Serve it as a side dish with Bayonne ham, rice, or potatoes.

Basque Cider

Called sagarno, Basque cider is actually apple wine. It differs from its Breton cousin with its acidic taste, low gas content, and absence of added sugar.
Sagarno is served directly from the barrel in cider houses.


Axoa is a Basque recipe made with veal meat most of the time, but also with beef or pork. Red peppers, green sweet peppers, and onions are added, then simmered. Basques enjoy it with potatoes, rice, or pasta.
Keep in mind that the Basque Country is full of great restaurants to taste these local products. The restaurants of Saint-Pée-sur-Nivelle, a typical Basque village, give you the opportunity to discover these local products showcased in authentic recipes.

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