Over the years the Abadie family has been able to follow the tastes of its customers but also its own. The sausage is a very local product, the Béarn sausage in all its forms and moreover tripled rewarded. Maison Abadie is not at its first attempt. Jean-Pierre Abadie received an award for his Henri IV ham, a must-try classic of the house. The house pudding has already been rewarded in 1998, 2013, 2019.
– Fb Béarn Bigorre IYoung
Béarnais blood sausage is a cooked blood sausage that can be eaten cold rather at room temperature, says Audrey Abadie. It can be warmed up very slowly, it is not raw pudding called Parisian pudding according to our guest.
– Abadie House
For this year, Maison Abadie presented the traditional Béarn black pudding, a caramelized apple pie pudding and a chestnut pudding. Results: in order of appearance gold medal, silver medal and bronze medal! These sausages participated in a very important competition with many participants from Canada, Austria, Germany, Ireland and of course France. Winning 3 medals with no less than 350 participants is not insignificant. Audrey Abadie recognizes that participating in this kind of contest is also about questioning yourself, we like the challenge at the Abadie!
The good news: The sauerkraut has arrived, the holiday menu is ready. You can order by phone and be delivered for free in Pau, eco-friendly delivery by cargo bike. And then very good news, a website will be operational in early 2023 to send the house’s products throughout France.