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Our identity

4 production shops in the Basque Country and Gascony

The Agour Cheese Factory, in Hélette, in the Basque Country (Lower Navarre)

The Irati Ecological Cheese Factory, in Mendive, in the Basque Country (Lower Navarre)

Hams from Bayonne and cured meat in Hagetmau, Gascony (Chalosse)

Dessert-pastry shop in Tolosa, Basque Country (Gipuzkoa)
De l’entrée au dessert ! Une gamme complète !

·  Salted: PGI Jambon de Bayonne, sausage, pork specialities, etc.

·  Small tinned preserves: tuna belly, chine, filet mignon, etc.

·    Butcher: pâté, blood pudding, loin, hog's head

·    Cheeses: PDO Ossau-Iraty and over 40 references

·    Desserts and sweets: ice creams, fresh and frozen homemade pastries, such as Basque cake, pastes, nougat, etc.

Champions of the world!
At Agour, we like challenges. In 2006 and 2011, the World Cheese Awards granted "Best Cheese in the World" to the Basque cheese factory. Every year, this British contest brings over 3,000 cheeses to be judged! What's more, Agour cheese have been awarded around 30 times at the General Agricultural Contest, in the Ossau-Iraty categories and other categories for sheep cheese, between 1994 and 2017.

Around the world!

Agour also exports. Its cheeses, its Bayonne Ham, its salted dishes and its sweets are appreciated in the United States, the United Kingdom, South Korea, Germany, the Netherlands, Australia, the Philippines, Chile, Japan, Israel, Canada, etc.

Milk-cheese factories, butcheries

It's very easy to find Agour products in France. They are given priority for sale in traditional circuits, meaning cheese shops and butcheries, true ambassadors for the Agour brand. In order to make its products available to the greatest number of consumers possible, Agour also sells them in large shops in south-west France, at the counter or at self-service counters. Over one out of every two cheeses is sold through traditional circuits.

About the salted specialities!

Over 50% of production is sold in nearby markets and butcheries. The rest is sold in southwest France, in select large shops. There is a broad selection:Over 50% of production is sold in nearby markets and butcheries. The rest is sold in southwest France, in select large shops. There is a broad selection:

Marks of quality and certifications

PDO Ossau-Iraty producer since 1980 - PGI Jambon de Bayonne producer - International Food Standard: Casa Eceiza, Agour (since 2013) - Production of BA Biological Agriculture standard: the Jambon de Bayonne since 2011; the sheep cheese since 2010.