Maison Mayté : Basque charcuterie since 1877

Since 1877, the Mayte family has been living in the heart of the Basque Country.

In 1998, Eric and Sylvie Mayte took over Le Flambeau. They expanded the market to include France, Europe, and some more exotic destinations further afield. They introduced a new innovation in cured meats: the Basque Beret sausage.

They work closely with 40 farms and employ over 20 people. In 1985, they created the Ibaiama pork supply chain. Their pigs are raised outdoors or on straw, without antibiotics, and fed guaranteed GMO-free feed. Thanks to their unique diet and late slaughter, the meat is well-marbled, and the cured ham boasts exceptional fat quality.

Product range:
- Charcuterie / Salaison : Bayonne Ham, Terre Basque, Ibaiama cured ham, saucisson...
- Fresh meat
- Pâté & Canned basque dishes