Maison Bignalet, a gastronomic reference for cured meats and butchery in Gascony

Bellocq
Food Lovers

For four generations, the Bignalet family has been showcasing the region's products and producers through their exceptional work. Artisan charcutiers and cured meat specialists, the men and women of Maison Bignalet are passionate about their craft, putting their creativity and expertise at the service of your taste buds since 1919. Taste, freshness, quality, and authenticity await you at their shops in Béarn, in Orthez and Bellocq, as well as in the Landes region with their newest location in Hinx. Enjoy your tasting experience with the Toulouse-Pyrénées Guide!

Complete control of the production chain

Nothing is left to chance at Maison Bignalet, which has been developing its range and refining its production for over 100 years. Starting as a simple butcher shop, the business has grown over the years to become a true institution in the region for cured meats and butchery. Three sites allow the family to produce and transform raw materials into gastronomic delights:

The " Chez Gaujacq " drying shed in Habas;
The cutting workshop and the maturation rooms for the hindquarters of beef located in Orthez;
Bellocq's transformation shop-workshop.

Each product is crafted with care, using unique, time-honored techniques passed down through generations. More than just artisans, the Bignalet family embodies a passion for quality craftsmanship, dedicated to preserving and showcasing the rich heritage of their region through family traditions. Come and meet them in Béarn or the Landes region; they will be delighted to welcome you and share their craft with you.

Did you know? Maison Bignalet is recognized by many guides such as Lonely Planet or the Landes tourist guide, and was even awarded a Mercure d'Or in 2017 by the Chamber of Commerce in France for its dynamism in rural areas.

Exceptional meats paired with the white gold of Béarn

Quality is one of Maison Bignalet 's top priorities, and they select their raw materials with the utmost care. Passionate about their local area, the family naturally turns to regional producers and products from the Gaves de l'Adour basin bearing the Label Rouge or IGP designations.

Chalosse IGP beef

Herein lies one of the secrets of Maison Bignalet's success: they are Chalosse cattle breeders. This control, from birth to sale, allows them to produce flavorful meats with a delicately marbled taste, thanks to a pasture- and barn-raised system guaranteed GMO-free. Blonde d'Aquitaine, Bazadaise, or Limousine—the three breeds are renowned for their meat quality, while Maison Bignalet 's meticulous work is highlighted by a Label Rouge classification and the IGP Chalosse Beef certification.

Southwest PGI Pork

Pork is one of the region's flagship products, particularly renowned for the production of Bayonne Ham. The pigs selected by Mr. Bignalet are, in fact, the same as those used to make this prized ham—animals born, raised, and slaughtered in Chalosse or the Basque Country. With a focus on animal welfare, they prioritize longer rearing periods and a controlled diet to produce tender, Label Rouge pork with exceptional flavor.

Lamb from the Pyrenees, Béarn and the Basque Country

Here again, Maison Bignalet makes it a point of honor to showcase the region by selecting local lambs, raised in the best conditions. In winter, they are fed on their mother's milk and then on non-GMO fodder and grains in the sheepfold, while in summer, they are taken to pastures to graze on the lush grasses of the Pyrenean foothills. The result? Tender, mild, and pink meat with unique flavors.

Salt from Salies-de-Béarn

Emblematic of Béarn gastronomy, this 100% natural white gold perfectly enhances the cured meats of Maison Bignalet and plays a key role in the production of the famous Bayonne Ham. Indeed, this pure salt, known as spring salt, is one of the essential ingredients in the making of this French dry-cured ham, which is protected by a Protected Geographical Indication ( PGI).

Maison Bignalet, a diverse range of products to enjoy all year round

Epicureans, lovers of fine products, gourmets or simply curious, prepare your palates! Developed with the utmost respect for ancestral know-how, these family recipes are true delights to savor:

Sausages, and in particular duck sausage, are the flagship products of the house, with controlled drying and maturation.
Small cured meats are also delicious, including chorizo, coppa or dried duck breast.
The hams are renowned for their exceptional flavor, from Bayonne Ham to Chalosse Ham. Maison Bignalet is one of only 31 authorized producers of Bayonne Ham.
The fresh products cut by artisan butchers and vacuum-packed are incredible. Juicy, fragrant, meltingly tender… Every cut of meat is of impeccable quality, whether it's Chalosse IGP Label Rouge beef, milk-fed veal, IGP Southwest pork, or Pyrenees lamb.
Matured meats left for a minimum of 30 days in maturation chambers are gastronomic marvels offered as roasting cuts or grilling cuts.
The preserves and jars are the result of artisanal work and family recipes, culinary gems that delight the taste buds, like the liver fatty foods, chicken galantine, pork confit, various pâtés, bull stew, veal axoa…

Don't wait any longer to enjoy yourself, all your favorite products are waiting for you in Béarn and the Landes!

Maison Bignalet, where to find this gastronomic landmark of the south of France

Looking to treat yourself to quality products? Step into a Maison Bignalet store! A warm welcome awaits you from a team of passionate individuals, eager to share the history of the company and introduce you to its specialties. Present at markets and through select retailers, Maison Bignalet also welcomes you to its boutiques in Béarn and the Landes region.

In Orthez;
To Bellocq;
To Habas;
At Pouillon;
In Saint-Vincent-de-Tyrosse;
In Mugron;
In Hinx, which is the new store of the company located in the Landes region.

An online store also allows you to ship your favorite cured meats and butchery products anywhere in France with guaranteed control of the cold chain for your fresh products.

Maison Bignalet, tasting a terroir.