OMG This place is a meat paradise! Bought a lot of tasty…read morethings for quite a reasonable price given the quality of the products!

You couldn't ask for a better butcher. This family-run establishment has been passed along for…read moregenerations. My mother in law who grew up in the town remembers shopping there as a child when the great grandmother of the current owner was the boss. Everyone in town goes to Sajous for their quality meats, be it beef, lamb, veal, pork or chicken, which are all raised in the region. With meat from Sajous you can turn any ordinary meal into a standout one, especially if you have a grill handy. Special mention as well for their slim homemade sausages which are just divine!

From the owner: Venez déguster en boutique la gastronomie de la Vallée des Aldudes : jambon du Kintoa, issu du porc…read morede race basque (AOC en cours), jambon de la Vallée des Aldudes (Médaille d'Or 2016), Jésus du Pays Basque et saucisse sèche "Aller-Retour" (Médailles de Bronze 2016), pâtés, foies gras, fromages fermiers... Pour vos apéritifs gourmands et vos réceptions, optez pour les compositions gourmandes : prêtes à emporter et à déguster !

Those of you who read my reviews will stumble upon a recurring theme of unexpected food epiphanies…read more The most wonderful food-related experiences are invariably unplanned and I have to say that every single one of them outshines my best fastidiously-planned food adventures. In this case, it was a wet December stumble through Paris, wet and cold and happening upon this wonderful pop-up featuring La Ferme's wondrously honest family farm offerings. The baguette was lightly toasted with carapace of light crunchy goodness giving up its innards of soft, slightly moist and faintly yeasty bready wonder.   The mi cuit foie was sliced just right, about 1.5cm thick and had a hearty earthy flavor basenote.  There were also delightful and surprising flavors reminiscent variously of black truffle, wet oak, tanned calf-leather and cherry wood-smoke.   The flavor profile of the foie was less butter and more offal, which was a very pleasant surprise. I had both the fig jam and the sweet onion confit as accompaniments; my personal favorite remains the onion confit for this foie. www.lafermedupuntoun.com