Maison Ederki Basque delicacies from Mouguerre
Maison Ederki is a Basque delicatessen from Mouguerre near Bayonne that has been capturing the best of the Basque Country in a jar since 1942. From apéritifs to desserts, from olives and Piment d'Espelette to pâté. Not an industrial corporation, but a small, authentic house with around 18 people.
Maison Ederki has stood for Basque delicacies from southwest France since 1942. The house is based in Mouguerre, a village overlooking the Adour River, not far from Bayonne and the Spanish border. Ederki gathers the region's specialties—olives, guindillas, Piment d'Espelette, pâtés, and pulses—and preserves them in jars with a Basque soul. What you find here breathes the *savoir-vivre* of an independent culture with its own language and cuisine.
A small Basque house since 1942
Founded in 1942, Maison Ederki has remained a genuine local business to this day; it is not an industrial operation or a brand owned by a private equity fund.
The Basque Country, *le Pays Basque*, lies in southwestern France, bordered by the Cantabrian Sea to the north and divided by the Pyrenees. It is a region with a strong will of its own, a unique language—Euskara—and a cuisine that you won't find anywhere else. This is exactly where Ederki is located, on the banks of the Adour.
For over 80 years, the house has been doing the same thing with dedication: selecting and preserving the best products of the region. Today, around 18 people work in Mouguerre to bring the taste of the Basque Country to the table, staying close to the farmers, fishermen, and producers with whom they have worked for decades.
The fact that such a small house has lasted for over 80 years says a lot about its philosophy: Ederki does not focus on mass production, but on selection. If it doesn't have the quality and authenticity that define the Basque Country, it doesn't end up in the jar.
You can see how much the Basques celebrate their cuisine in nearby San Sebastián: in the city of *pintxos* and cooking clubs, the *sociedades*, there are three three-star restaurants packed into the city. Ederki draws on this joie de vivre when it brings apéritifs and everyday dishes to your table.
From apéritif to dessert
Maison Ederki's range extends from the apéritif to dessert, and you can find eight of these specialties in our shop.
For the apéritif, there are crispy green olives stuffed with anchovies, lemon, or Piment d'Espelette. Sometimes salty and briny, sometimes bright and citrus-fresh, sometimes with a gentle heat. Complementing these are the mild guindillas, small green chili peppers that are a staple on every charcuterie and cheese board and alongside *pintxos* in the Basque Country.
Things get savory with the pâté basque, a spreadable pork liver pâté seasoned with Espelette pepper. And for quick meals, there are pre-cooked organic chickpeas and white beans ready to go straight from the jar for hummus, soup, or salads.
The centerpiece, however, is the Piment d'Espelette AOP, the iconic spice of the region. Whether pure in a small tin, on olives, or in pâté, this mild, fruity chili is the common thread running through the entire range.
Beyond our selection, Ederki's offering goes even further, from ready-made Basque dishes like *axoa* and *piperade* to soups and fine items for festive occasions. With us, you will find the specialties that bring the Basque Country to your table in the most beautiful way, from a small snack to a full menu.
A network of Basque producers
Behind every jar is a network of local farmers, fishermen, and producers that Ederki has built up over decades.
The vegetables come from farmers in France and neighboring Navarre, the meat from Basque pigs and game from the southwest, and the sardines and seafood from fishermen on the Bay of Biscay. This keeps supply chains short and the raw materials fresh; purchases are made daily so that very little time passes between harvest and bottling.
Ederki also relies on prestigious names for its partners: charcuterie from Maison Montauzer in Bardos, wines from the Cave d'Irouléguy, and spirits from Domaine Brana in Saint-Jean-Pied-de-Port. Inspections take place at every stage: on the raw materials, in the field, and on the finished product in the jar.
The range is divided into three lines: *Authentique* for the classics of Basque cuisine, *Biologique* for the organic varieties, and *Gourmet* for special occasions. Honest ingredients, short supply chains, and a lot of manual labor define the house's signature style. Fruity, spicy, savory—that's how the Basque Country arrives at your table.
Piment d'Espelette and the Basque soul
No spice is as synonymous with the Basque Country as Piment d'Espelette, which has been protected by the AOP seal since 2002.
This mild chili may only come from ten communes around the village of Espelette and is the only spice in France with this protected designation of origin (AOC since 2000, and European AOP since 2002). The chili originally comes from subtropical Mexico and was brought to the Basque Country by sailors, where the mild climate at the edge of the Pyrenees gave it a new home.
In late summer, the red peppers dry in long garlands on the whitewashed house facades—a sight that defines the entire region. Every autumn, the village celebrates its chili with a big festival that attracts visitors from all over France.
It is no coincidence that Ederki makes this spice the centerpiece of its range: it represents everything the house stands for—provenance, craftsmanship, and the unique, bold taste of a region that cherishes its independence. This is exactly the soul Ederki puts into every jar that ends up on your table.
The Basque apéritif board
From Maison Ederki's range, our favorite items are those that fit together on an apéritif board.
For a Basque-style apéritif, combine the stuffed olives, a few guindillas, and the pâté basque, along with bread, cheese, and a glass of rosé. The famous *Gilda* skewer—made with guindilla, anchovy, and olive, invented in San Sebastián in 1946—is an essential addition.
As a pantry staple for quick cooking, we love the organic beans and chickpeas, and we believe a tin of Piment d'Espelette belongs in every cupboard. A dash of it quickly turns scrambled eggs, fish, or a soup into something Basque, bringing the sunshine of the southwest to your plate.
For Christmas or as a gift, a Basque selection of olives, guindillas, and a tin of Piment d'Espelette is always a delight. And anyone who has tasted the Basque Country in a jar once will gladly come back for the next apéritif, the next stew, or the next piece of bread with pâté.
Put together a little Basque gift package or simply taste your way through the Basque Country, jar by jar. *On egin*—enjoy your meal!
