{"id":6823072071714,"title":"French Salami \"Jésus\" by Pierre Oteiza - 500g","handle":"jesus-french-salami-from-basque-country-700g","description":"\u003cp\u003e\u003cspan\u003eThis huge piece of french Salami \"Jésus du Pays Basque\" from the small town of Les Aldudes is prepared by Pierre Oteiza artisan, based in the Basque Country, who became famous for saving the \"Kintoa\" Basque pig, a very rare breed of pigs, from extinction many years ago.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe salami Pierre Oteiza is caracterized by the high quality of its meat, from the \"Kintoa\" pigs raised in nature, roaming freely the valley where they are breeded and  where they feed on grass, roots and the dried fruits that fall from the trees — chestnuts, acorns and beech nuts.\u003cbr\u003eCured during 8 to 10 weeks minimum, the \"Jésus du Pays Basque\" French Salami  has a traditionnal and authentic french taste with soft hazelnut flavour that will delight you. Its size will allow a longer preservation time, while its core will keep its softness and tenderness.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!-- TABS --\u003e\n\u003ch5\u003ePRODUCT DETAILS\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Advice:\u003c\/strong\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eIf you kept the salami in the fridge, leave it at room temperature for at least 30mn, then cut it into very thin slices before eating. As simple as that!\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWine Recommendation:\u003c\/strong\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eTo enhance your experience, we do recommend a dry white wine with some touch of acidity and minerality. We mostly have in mind the Chablis, a Chardonnay wine from Burgundy region, or a white Sancerre. Pierre Oteiza even recommends a Basque country white wine to pair with its saucisson, the KATXINA TXAKOLINA.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIf you'd like to enjoy red wine, then we would recommend a light, fruity red wine with a very low tannin level (Alsace Pinot Noir, or Beaujolais Primeur for example) to make sure the wine taste is not altered while eating your french salami.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAdditional information:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"width: 100%; font-size: 13px;\" data-mce-style=\"width: 100%; font-size: 13px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 18px;\" data-mce-style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\" data-mce-style=\"width: 134.25px; height: 18px;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\" data-mce-style=\"width: 399.75px; height: 18px;\"\u003eFrance (Basque Country)\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\" data-mce-style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\" data-mce-style=\"width: 134.25px; height: 18px;\"\u003eSize\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\" data-mce-style=\"width: 399.75px; height: 18px;\"\u003e500g\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\" data-mce-style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\" data-mce-style=\"width: 134.25px; height: 18px;\"\u003eIngredients\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\" data-mce-style=\"width: 399.75px; height: 18px;\"\u003e80% pork meat, 20% pork fat, salt, lactose, dextrose from wheat, saccharose, spices, aromatic plants. Curing agent : saltpeter, spices, pepper, ferment. Rubbed with rice flour.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\" data-mce-style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\" data-mce-style=\"width: 134.25px; height: 18px;\"\u003ePreservation\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\" data-mce-style=\"width: 399.75px; height: 18px;\"\u003e\n\u003cspan\u003esalami is a delicate product prone to drying up: Ideally it should be put out of their original wrapping, then \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ewrapped in butcher paper, kitchen towel or aluminium foil at room temperature in a cool, ventilated and dry storage (12 to 18°C), if not possible, place it in the vegetable compartment of the fridge. It is best to consume the salami within 1 to 2 weeks after you started slicing it.\u003cbr\u003e\u003ca href=\"https:\/\/lesterroirs.jp\/pages\/salami\" target=\"_blank\" title=\"Preserving dry salami\" rel=\"noopener noreferrer\"\u003eRead more\u003c\/a\u003e about preserving dry salami\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\" data-mce-style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\" data-mce-style=\"width: 134.25px; height: 18px;\"\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\" data-mce-style=\"width: 399.75px; height: 18px;\"\u003e\n\u003cstrong\u003elactose\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDisclaimer: \u003c\/strong\u003eThese summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on our website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading of the product packaging and label prior to use. You should note that products and their ingredients are subject to change.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003ePierre Oteiza\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/PierreOteiza_1_480x480.png?v=1642557166\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe son of a farmer, Pierre Oteiza is a breeder and artisan producer established in his native village of “Les Aldudes” ( 300 inhabitants), located 50 km from Bayonne in the heart of the Basque Country in the Pyrénées mountainside.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/PierreOteiza_2_2048x2048.png?v=1642557167\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAfter learning the art of butchering in Paris from a very young age with his uncle, Pierre Oteiza came back to Les Aldudes to manage his family-owned farm in 1975, before creating with the help of his wife, Catherine, the “Gastronomie de la Vallée des Aldudes” company in order to promote the food of this region by working with local local breeders, pig farmers and cheese producers.\u003c\/p\u003e\n\u003cp\u003eIn 1988, while promoting his work in a Paris event, Pierre Oteiza discovered a very rare breed of Basque pigs “Pie Noir”, which was on the brink of extinction by then, after the gradual vanishing of oak trees, their main source of food, due to deforestation and decades of intensive farming during the first half of 20th century. When he bought 2 of these last 30 remaining specimens, Pierre made a pledge to save them from extinction.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/PierreOteiza_5_2048x2048.png?v=1642557167\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWith the support of other local breeders, he was gradually able to revive the “Pie Noir” Basque pigs in the Aldudes valley, which allowed local producers to work together in creating a new range of fresh meat and ham products under the Pierre Oteiza brand in the 90’s.\u003c\/p\u003e\n\u003cp\u003eFrom then, the company slowly expanded till they finally obtain in 2016, after much efforts and investments, the famous french AOP label (or PDO, protected designation of origin, a guaranteed quality label) for their “Basque pork” fresh meat, and in 2019 for their cured ham which attests fully to the high quality of their products, under the name of “Kintoa” meat and ham.\u003cbr\u003e\u003cbr\u003eThe Pie Noir roams free, in the forest and in the mountainside. They take shelter in wooden cabins made with fern roofs while they mainly feed on herbs and seasonal fruits like chestnuts, acorns, beechnuts (from September to the first snow) and on a food supplement of –GM free cereals given daily by the breeders to preserve its food balance. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/PierreOteiza_3_2048x2048.png?v=1642557167\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/span\u003eHam from Les Aldudes Valley is treated with salt from the Bassin de l’Adour and cured in a natural drying shed for 10-14 months, whilst AOC Kintoa ham is cured for 16-18 months to produce a dark red, marbled meat with a strong fruity taste and firm texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eToday, AOP Kintoa ham is enjoyed by discerning diners across French Basque Country and beyond, and 32 years after Pierre Oteiza first came across those showcase pigs in Paris, he owns eight shops across French Basque Country and two more in Paris. Oteiza products are also stocked by butchers and fine food shops from the Mediterranean coast to the Loire Valley and countries all over the world!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/PierreOteiza_4_2048x2048.png?v=1642557167\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003ch5\u003eReviews\u003c\/h5\u003e\n\u003c!-- \/TABS --\u003e","published_at":"2021-11-04T18:32:54+09:00","created_at":"2021-11-04T18:32:54+09:00","vendor":"Aimon Trading","type":"French Salami","tags":[":japanese:［ピエール・オテイザ ］フランスサラミ　ジェズ・デュ・ペイ・バスク - 500g:end japanese:","Brand_Pierre Oteiza","Region_Basque Country"],"price":902000,"price_min":902000,"price_max":902000,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39784123072546,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"French Salami \"Jésus\" by Pierre Oteiza - 500g","public_title":null,"options":["Default Title"],"price":902000,"weight":715,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/lesterroirs.jp\/cdn\/shop\/products\/JesusBasqueOteiza_1.jpg?v=1636384035","\/\/lesterroirs.jp\/cdn\/shop\/products\/JesusBasqueOteiza_2.jpg?v=1636383822","\/\/lesterroirs.jp\/cdn\/shop\/products\/JesusBasqueOteiza_3.jpg?v=1636383822"],"featured_image":"\/\/lesterroirs.jp\/cdn\/shop\/products\/JesusBasqueOteiza_1.jpg?v=1636384035","options":["Title"],"media":[{"alt":null,"id":20765398073378,"position":1,"preview_image":{"aspect_ratio":1.252,"height":353,"width":442,"src":"\/\/lesterroirs.jp\/cdn\/shop\/products\/JesusBasqueOteiza_1.jpg?v=1636384035"},"aspect_ratio":1.252,"height":353,"media_type":"image","src":"\/\/lesterroirs.jp\/cdn\/shop\/products\/JesusBasqueOteiza_1.jpg?v=1636384035","width":442},{"alt":null,"id":20765376479266,"position":2,"preview_image":{"aspect_ratio":1.252,"height":353,"width":442,"src":"\/\/lesterroirs.jp\/cdn\/shop\/products\/JesusBasqueOteiza_2.jpg?v=1636383822"},"aspect_ratio":1.252,"height":353,"media_type":"image","src":"\/\/lesterroirs.jp\/cdn\/shop\/products\/JesusBasqueOteiza_2.jpg?v=1636383822","width":442},{"alt":null,"id":20765376512034,"position":3,"preview_image":{"aspect_ratio":1.247,"height":146,"width":182,"src":"\/\/lesterroirs.jp\/cdn\/shop\/products\/JesusBasqueOteiza_3.jpg?v=1636383822"},"aspect_ratio":1.247,"height":146,"media_type":"image","src":"\/\/lesterroirs.jp\/cdn\/shop\/products\/JesusBasqueOteiza_3.jpg?v=1636383822","width":182}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cspan\u003eThis huge piece of french Salami \"Jésus du Pays Basque\" from the small town of Les Aldudes is prepared by Pierre Oteiza artisan, based in the Basque Country, who became famous for saving the \"Kintoa\" Basque pig, a very rare breed of pigs, from extinction many years ago.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe salami Pierre Oteiza is caracterized by the high quality of its meat, from the \"Kintoa\" pigs raised in nature, roaming freely the valley where they are breeded and  where they feed on grass, roots and the dried fruits that fall from the trees — chestnuts, acorns and beech nuts.\u003cbr\u003eCured during 8 to 10 weeks minimum, the \"Jésus du Pays Basque\" French Salami  has a traditionnal and authentic french taste with soft hazelnut flavour that will delight you. Its size will allow a longer preservation time, while its core will keep its softness and tenderness.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!-- TABS --\u003e\n\u003ch5\u003ePRODUCT DETAILS\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Advice:\u003c\/strong\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eIf you kept the salami in the fridge, leave it at room temperature for at least 30mn, then cut it into very thin slices before eating. As simple as that!\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWine Recommendation:\u003c\/strong\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eTo enhance your experience, we do recommend a dry white wine with some touch of acidity and minerality. We mostly have in mind the Chablis, a Chardonnay wine from Burgundy region, or a white Sancerre. Pierre Oteiza even recommends a Basque country white wine to pair with its saucisson, the KATXINA TXAKOLINA.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIf you'd like to enjoy red wine, then we would recommend a light, fruity red wine with a very low tannin level (Alsace Pinot Noir, or Beaujolais Primeur for example) to make sure the wine taste is not altered while eating your french salami.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAdditional information:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"width: 100%; font-size: 13px;\" data-mce-style=\"width: 100%; font-size: 13px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 18px;\" data-mce-style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\" data-mce-style=\"width: 134.25px; height: 18px;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\" data-mce-style=\"width: 399.75px; height: 18px;\"\u003eFrance (Basque Country)\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\" data-mce-style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\" data-mce-style=\"width: 134.25px; height: 18px;\"\u003eSize\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\" data-mce-style=\"width: 399.75px; height: 18px;\"\u003e500g\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\" data-mce-style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\" data-mce-style=\"width: 134.25px; height: 18px;\"\u003eIngredients\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\" data-mce-style=\"width: 399.75px; height: 18px;\"\u003e80% pork meat, 20% pork fat, salt, lactose, dextrose from wheat, saccharose, spices, aromatic plants. Curing agent : saltpeter, spices, pepper, ferment. Rubbed with rice flour.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\" data-mce-style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\" data-mce-style=\"width: 134.25px; height: 18px;\"\u003ePreservation\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\" data-mce-style=\"width: 399.75px; height: 18px;\"\u003e\n\u003cspan\u003esalami is a delicate product prone to drying up: Ideally it should be put out of their original wrapping, then \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ewrapped in butcher paper, kitchen towel or aluminium foil at room temperature in a cool, ventilated and dry storage (12 to 18°C), if not possible, place it in the vegetable compartment of the fridge. It is best to consume the salami within 1 to 2 weeks after you started slicing it.\u003cbr\u003e\u003ca href=\"https:\/\/lesterroirs.jp\/pages\/salami\" target=\"_blank\" title=\"Preserving dry salami\" rel=\"noopener noreferrer\"\u003eRead more\u003c\/a\u003e about preserving dry salami\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\" data-mce-style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\" data-mce-style=\"width: 134.25px; height: 18px;\"\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\" data-mce-style=\"width: 399.75px; height: 18px;\"\u003e\n\u003cstrong\u003elactose\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDisclaimer: \u003c\/strong\u003eThese summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on our website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading of the product packaging and label prior to use. You should note that products and their ingredients are subject to change.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003ePierre Oteiza\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/PierreOteiza_1_480x480.png?v=1642557166\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe son of a farmer, Pierre Oteiza is a breeder and artisan producer established in his native village of “Les Aldudes” ( 300 inhabitants), located 50 km from Bayonne in the heart of the Basque Country in the Pyrénées mountainside.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/PierreOteiza_2_2048x2048.png?v=1642557167\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAfter learning the art of butchering in Paris from a very young age with his uncle, Pierre Oteiza came back to Les Aldudes to manage his family-owned farm in 1975, before creating with the help of his wife, Catherine, the “Gastronomie de la Vallée des Aldudes” company in order to promote the food of this region by working with local local breeders, pig farmers and cheese producers.\u003c\/p\u003e\n\u003cp\u003eIn 1988, while promoting his work in a Paris event, Pierre Oteiza discovered a very rare breed of Basque pigs “Pie Noir”, which was on the brink of extinction by then, after the gradual vanishing of oak trees, their main source of food, due to deforestation and decades of intensive farming during the first half of 20th century. When he bought 2 of these last 30 remaining specimens, Pierre made a pledge to save them from extinction.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/PierreOteiza_5_2048x2048.png?v=1642557167\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWith the support of other local breeders, he was gradually able to revive the “Pie Noir” Basque pigs in the Aldudes valley, which allowed local producers to work together in creating a new range of fresh meat and ham products under the Pierre Oteiza brand in the 90’s.\u003c\/p\u003e\n\u003cp\u003eFrom then, the company slowly expanded till they finally obtain in 2016, after much efforts and investments, the famous french AOP label (or PDO, protected designation of origin, a guaranteed quality label) for their “Basque pork” fresh meat, and in 2019 for their cured ham which attests fully to the high quality of their products, under the name of “Kintoa” meat and ham.\u003cbr\u003e\u003cbr\u003eThe Pie Noir roams free, in the forest and in the mountainside. They take shelter in wooden cabins made with fern roofs while they mainly feed on herbs and seasonal fruits like chestnuts, acorns, beechnuts (from September to the first snow) and on a food supplement of –GM free cereals given daily by the breeders to preserve its food balance. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/PierreOteiza_3_2048x2048.png?v=1642557167\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/span\u003eHam from Les Aldudes Valley is treated with salt from the Bassin de l’Adour and cured in a natural drying shed for 10-14 months, whilst AOC Kintoa ham is cured for 16-18 months to produce a dark red, marbled meat with a strong fruity taste and firm texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eToday, AOP Kintoa ham is enjoyed by discerning diners across French Basque Country and beyond, and 32 years after Pierre Oteiza first came across those showcase pigs in Paris, he owns eight shops across French Basque Country and two more in Paris. Oteiza products are also stocked by butchers and fine food shops from the Mediterranean coast to the Loire Valley and countries all over the world!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/PierreOteiza_4_2048x2048.png?v=1642557167\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003ch5\u003eReviews\u003c\/h5\u003e\n\u003c!-- \/TABS --\u003e"}