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Jam­bon de Bay­onne – the world-renowned dry-cured Bay­onne ham is salted and air­dried in a sim­i­lar fash­ion to Parma, pro­sciutto, Ibérico and oth­ers that are pro­duced this way. Sub­tle dif­fer­ences in flavour en­sure they each have their own dis­tinct iden­tity.

Bre­bis cheese – the Basque re­gion is renowned for its alpine sheep cheeses and it’s a tra­di­tion that is among the most an­cient in cheese-mak­ing terms. Ev­i­dence of its pro­duc­tion in the foothills of the Pyrénées dates back 4,000 years.

Espelette pep­per – named af­ter the town of the same name, where the Pi­ment d’Espelette adorns the fa­cades of the tra­di­tional Basque houses. They are hung out in lines to dry in the sum­mer sun and cel­e­brated in the town with the an­nual Espelette pep­per fes­ti­val in the last week of Oc­to­ber.

Al­mond mac­a­roons – these pretty lit­tle sweet treats were re­put­edly served at the wed­ding of the ‘Sun King’, Louis XIV, when he mar­ried Maria Theresa of Spain, and are still made to the same recipe at Mai­son Adam, 6, Rue de la République, St-Jean-du-Luz. mai­

Gâteau Basque – a de­li­cious flan­like cake with a layer of al­mond pas­try cream and black cherry jam. Best bought at lo­cal mar­kets such as in St-Jean-de-Luz where it’s likely to be dec­o­rated on top with a tra­di­tional Basque cross.

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