Pierre Ibaialde

About

Welcome to Pierre Ibaïalde’s artisanal hub in the heart of Bayonne, the birthplace of the legendary Basque ham. This intimate workshop offers a 45‑minute guided journey through the traditional techniques of curing and drying, led by Pierre, Eve, and Carole themselves. Visitors get a behind‑the‑scenes look at the oldest saler and dry‑ing room in the historic quarter, learning how sap, air, and patience transform provincial pork into a culinary icon. After the hands‑on tutorial, guests are treated to a convivial tasting of a selection of Ibaïalde hams, allowing everyone to savor the regional flavors that define the Basque coast. All rooms are hosted in French, and reservations are required to ensure a personalized experience. The location is welcoming but not accessible for people with mobility challenges; the workshop floor plan includes narrow passages and uneven steps. Accordingly, those requiring wheelchair accessibility should consider alternative venues. Visitors can also shop directly at the onsite boutique for fresh products and souvenirs, which operates from 9 :00‑12 :30 and 14 :00‑18 :00 Monday‑Friday, extending to Saturday from April. During the summer holiday period the shop opens 7 days a week including Sundays.

Highlights

• Historic Workshop
• Guided Tasting
• Family‑Friendly

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At a glance

• Typical visit: about 45 minutes

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