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| farm Haranea |
Farmer and chef Christian, chairman of a farm co-operative in the Basque
area, believes that to be profitable as a farmer, you need to diversify and to
add value to the produce.
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| Christian Aguerre |
This is what he has achieved for his family farm, originally raising
chicken only, now also has 80 Basque traditional breed of pig and growing
Espelette pepper, using organic methods.
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| Basque traditional breed of pig, living outdoor all year round, slaughter at 18 months old |
He transforms the produces into ham, bacon, blood
sausage, cooked dishes in jars, condiments and sauces etc for added value and lengthen storage time.
All the produces are sold direct to customer via purchase groups in
different towns.
As chairman of the co-operative, he set examples for other farms to
follow, for earning a better income, in order to encourage young people to join
this dying profession.
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| Restaurant Haraneko Borda |
The latest project is a restaurant, open only 3 days a week, as the
chef needs to work on the vegetable garden as well. The materials are sourced from 4 organic
farms around, plus line caught fish from local fishermen.
It is a joy to eat in the restaurant, knowing how the food are produced and prepared, on top of being very delicious.
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| 26 months aged ham, no nitrate |
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| blood sausage |
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| goat cheese with espelette tomato sauce |
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| hake with grilled pepper, confit garlic and oninon |
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| roast pork and baked mix vegetable |
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| pork shoulder pink |
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