Pierre Oteiza, Les Aldudes.
From 140 000 pigs in 1929, the number of Cochon Basque pigs had dropped to just 20 in 1981 when it was designated an endangered species. A few years later a group of Basque farmers led by Pierre Oteiza decided to save the pig and return to traditional methods of breeding and curing. The breed is now in the process of obtaining AOC status and numbers are back up to 8000. The piglets are weaned at 2 months and, from 4 months, live outside all year round, foraging for food on the wooded hillsides of the Aldudes Valley, some 6km from the French/ Spanish border. Their diet of nuts and roots is supplemented by a daily helping of grains to stop them straying too far from the farm.
Pierre Oteiza's saucisse seche is meaty and addictively chewy. It is seasoned with Piment d'Espelette, a mild chilli used locally in place of black...
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Pierre Oteiza keeps his black Cochon Basque pigs in the Pyrenees some 6kms from the border with Spain. Chorizo is very traditional in this - French...
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Pierre Oteiza's traditional, local salami, seasoned with rum and black peppercorns then stuffed into the caecum casing which gives its distinctive ...
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