Pierre Ibaialde

Pierre Ibaialde's workshop is situated in the heart of the Petit Bayonne area, a stone's throw from the banks of the River Nive, the cathedral and the shopping district. A descendant of Basque farmers he is maintaining local family traditions of farmyard butchering and processing. Pierre and his small team, season cured meats and other delicacies to perfection.

The visit starts with a presentation of the ham making process and the traditional methods used, as well as recounting the more colourful parts of the story of ham in Bayonne. After the presentation you can visit the salting tub and ham drying-room where the attractive colours of the hams in salt and the mouth watering smells from the drying-room hint at the quality of the products. The tour ends with a tasting where you can sample the local flavours in a friendly atmosphere. For those of you tempted to buy, visit the adjoining shop.

Price of the 45-minute guided tour with tasting:
Adults: €5
Children aged 8 to 14: €2.50
The shop is open
9am to 12.30pm and 2pm to 6pm, Monday to Friday, November to March.
9am to 12.30pm and 2pm to 6pm, Monday to Saturday, April to October.

Visits in French only.



In a historic area of Bayonne, discover the history of Maison Aubard, the Kintoa Basque pigs and the main stages in the production of IGP Bayonne ham, AOC Kintoa ham and our other charcuterie specialities. The Charcuterie Aubard ham museum can be found at 18, rue Poissonnerie, just a stone's throw from Les Halles and its covered market. Gourmets, don't wait any longer and push open the door of this ham museum!

From 01 July 2023 to 31 August 2023 (08:30 am-1pm / 2:30pm-7:30pm)
From 01 September 2023 to 30 June 2024 (08:30am-1pm / 2:30pm-7pm)
September to June: Tuesday to Saturday, 8.30am to 1pm and 2.30pm to 7pm.
In July and August :
Monday from 10am to 1pm and 2.30pm to 7.30pm
Tuesday to Thursday from 8.30am to 7.30pm
Friday and Saturday 8am to 7.30pm
Sunday 10am to 2pm and 3pm to 6pm

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