Charcutier-Eleveur Oyharcabal

(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!