Louis Ospital
A Basque charcutier following in his father's footsteps, Eric Ospital continues to successfully run the family business founded in 1971 by his father, Louis. After riding the bistronomy wave in the late 1990s, he brought traditional cured meats made without modern industrial food-processing techniques back into fashion. Specializing in Iberian and Southwestern French charcuterie, the shop offers well-spiced chorizo, Bayonne or Ibaiama ham, pork belly, and other regional delicacies.
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