Make the most of your camping holiday near Itxassou to take part in the Cherry Festival, the “black gold” for which the Basque Country is famous. Visit us on the first Sunday in June, just after the harvest, to stock up on cherries and jams. You’re in for a treat!
Cherry time in Itxassou
Throughout the day, a wide range of stalls, events and activities are on offer. You can watch a game of Basque pelota and dance the mutxikoak with the txaranga Espelette and Itxassou dancers. The Makilaris will also be on hand to showcase the throwing of Makilas, the traditional Basque walking stick. And let’s not forget the traditional Basque games of strength, which always impress our campers.
In the middle of the day, a country-style meal will be served, with ham piperade, roast suckling lamb or chicken, ewe’s milk cheese and black cherry jam from Itxassou, and Basque cake.
Between two events, local producers will be delighted to introduce you to the best products of the Basque Country, in particular the famous cherries and artisanal jams made on site in a copper cauldron. The best jams will be judged in a competition based on color, texture, sugar content and taste.
Find out more about the Itxassou Cherry Festival!
Cherry in all its forms!
Itxassou cherries are used to make a wide range of artisanal products, including jams, vinegars, syrups and digestives. We distinguish between the Beltxa, black and juicy, the Xapata, yellow-orange and slightly tart, and the Peloa, the earliest, sweetest cherry. In jam, its best-known form, it goes wonderfully well with sheep’s cheese. In a jelly with Espelette chili pepper, it adds a pleasant spice to lamb-based recipes. It’s also inseparable from the famous Basque cream cake. Hard to resist!
A short detour to the Itxassou conservatory orchard
Near the Itxassou church, you can discover a conservatory orchard set up in 2008 by the “Xapata” producers’ association. It provides an insight into the history, culture and economy of the Itxassou cherry. This fun and educational discovery trail brings together all the local varieties, some of which have practically disappeared, such as Garroa and Markista, thus ensuring their survival.
A little history
The Itxassou cherry is a very old crop, dating back to the 12th century, imported by two Basques returning from Argentina. Cherries are grown not only in Itxassou, but also in the surrounding villages of Espelette, Bidarray, Macaye, Cambo les Bains and Louhossoa.
It wasn’t until the 1950s, however, that the Cherry Festival was born, under the impetus of the Itsasuarrak association and the Confrérie de la Cerise. From then on, the fame of the Itxassou cherry spread far beyond the village boundaries. It can be found in Bayonne, all along the Basque coast, and even as far away as Dax, Pau and Bordeaux. Today, the harvest can reach 20 tonnes in the best years, with only 6,000 cherry trees in cultivation. This makes the Basque cherry a rare and precious fruit. Harvesting is still done by hand, around 40 days after blossoming. To date, producers are hoping to obtain an A.O.P. in the very near future, which would be the icing on the cake!
