Tripa is taking the pig by the horns! The duo behind it? Antoine Batut (ex-Sébastien Zozaya and Table Sébastien Gravé in Bayonne) and Argi Mouesca (ex-Mathieu Pacaud), who have traded fine dining for a gloriously pork-filled trip(e) with this charcuterie shop tucked away in the Saint-Pée-sur-Nivelle business park, featuring pork-pink tiling, checkerboard flooring and classic butcher’s display cases. Fill your tote with pork that’s been cared for every step of the way, from impeccably raised animals at Iratzia farm in Lasse to house-made, nitrite-free charcuterie, pâtés and preserves, alongside thoughtfully prepared ready-to-eat dishes and natural wines from winemaker friends. That local-first approach also extends to the pantry staples, with vegetables from neighboring growers and Mericq supplying wild line-caught fish. Good to know: Tripa also runs a stall every morning at the Saint-Jean indoor market. · Saga West

Shopping list: The cloth-cooked ham (cuit au torchon), slowly poached in a broth made to a century-old recipe (€28 per kg).