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Basque Country > Some typical Basque charcuterie products
![Basque Charcuterie 1](/media/upload/ingredient/xtra_5931.jpg)
Catherine and Pierre Oteiza have reintroduced the Basque Kintoa pig, a symbol of Basque gastronomy, which obtained a protected designation in 2019. This black and white pig, raised outdoors, is distinguished by its piebald color and big floppy ears; it has tender, juicy, deep red meat, nicely marbled, which gives it a very characteristic robust flavor.
Kintoa ham is made according to an ancestral method, passed down through the generations by Basque farmers. Salted with a dry salt from "Bassin de l'Adour," it is cured in a natural drying shed for 18 to 22 months.
Gold medal in "Salon de l'Agriculture de Paris 2023"
![Basque Charcuterie 2](/media/upload/ingredient/xtra_5932.jpg)
Ham from Les Aldudes Valley is salted with dry salt from "Bassin de l'Adour" and cured in a natural drying shed for between 10 and 14 months. The salting method, along with the long curing time and the southerly winds, give Aldudes Valley ham its unique taste.
![Basque Charcuterie 3](/media/upload/ingredient/xtra_5933.jpg)
Flat or rolled, ventrèche or pork belly is salted with Bassin de l'Adour salt, dried for at least seven weeks, then rubbed with red Espelette pepper.
![Basque Charcuterie 4](/media/upload/ingredient/xtra_5937.jpg)
Photo above: OT Basque Country / Pierre Carton
Photo below: Pierre Oteiza with a Kintoa sow and her piglets in the maternity park Pierre Martinez + 3 small photos of ham and pork belly
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