The local representative of the butchers' association kicks off the festivities early in the morning: with a horse bone.
The pointed, needle-shaped tool is drilled into the meat, turned briefly and pulled out again.

The smell clinging to the bone must have the characteristic nutty sweetness, only then the ham is of excellent quality - and may be sold at the festival.

More than thirty butchers offer their hams - but also sausages, cheeses and paprika like the famous Piment d`Espelette.
Traditional Basque music groups play in the marquee and an expert jury selects the three best of the year from the hundreds of homemade hams on offer.