Those responsible for the food firm visit Great Britain to compare new methods of breeding, production and feeding

In search of the internationalization, Luciaren Etxea company works to produce a totally artisan organic product with an appellation of origin that is served in the best Basque restaurants. There is no rest, since all is done with their hands, from production to home delivery.

The business model was clear to them, but like many other projects that are launched, they did not have an easy beginning. They have been in the fight for seven years and one year ago they needed to ask for the support of the Provincial Council to move forward. Microfinance was one of the options to continue fulfilling stages. The new challenge is none other than constant improvement. For this reason, they have not hesitated to open borders and test other opinions and ways of working in the production of organic artisan eggs, for example, in English lands.

“It is about ‘leaving footprint’ or Euskadi brand in the environment of Great Britain and also learning and contrasting methods of breeding, production, feeding and other interests for us”. And to achieve this, they have visited chefs of the stature of Heston Blummental or Ash Mair (Master Chef 2013 England). “It is only about moving some samples and trying to position the denoted quality that we handle in international kitchens”, says Miguel Ángel López, manager of the company.

Organic artisan product

Luciaren Etxea is located in a beautiful natural setting, in the heart of the Txorierri. The environment is one of the best for the care and maintenance of the guests of this family business in Larrabetzu: no more and no less than around 2.000 hens that provide natural, artisan, organic production of eggs with appellation of origin.

All this, thanks to the effort, dedication, and much care of Irene, Miguel Ángel and their daughter Lucía. This innovative adventure was later joined by Gotzone, Mikel and Lorena, who helped establish another farm in Ajangiz. This is how they have been adding new guests to their farm. From the initial 25 native chickens, specifically of the Marraduna breed, to 50, 100 and currently they already have 2.500 hens. This type of hen is a variety of the Euskal Oiloa appellation of origin, considered in danger of extinction by the Ministry of Agriculture, Food and Environment.

Their production is so select that we speak of about 6.000 dozen per month of normal organic eggs, that of the red hybrid hen type Isa Brown or Lohman, and about 300 dozen per month of Euskal Oiloa.

Business model

Luciaren Etxea’s production has an excellent quality; not in vain, it is achieved without any type of machinery; all the work is done with their hands. “The chickens are fed with non-transgenic feed made with products coming from organic farming”, says Miguel Ángel, owner of the farm who left his profession as an Engineer to dedicate himself, body and soul, to work on the farm with his family. Exclusive dedication because this production of the primary sector does require it.

Nowadays, they are suppliers of the best restaurants in the Basque Country. Eneko Atxa was the first to place his trust in the so-called ‘golden eggs’ for their exquisiteness, flavour and texture to the delight of his clients’ palate. “Being a supplier of the Azurmendi restaurant – he affirms – was and is a pride, it opened the doors to the haute cuisine and now we provide our service to other greats of our cuisine such as Fernando Canales, Sergio Ortiz de Zárate, Aitor Basabe, Aizian…”. Everyone has succumbed to the quality of these artisan eggs. Its unique production process and its manual collection, packaging and service system are the differential factors that allow Luciaren Etxea to enjoy a well-deserved prestige.

Currently, they can also be found in organic stores, delicatessens, butchers with Basque appellation of origin, etc. Prices vary according to the types of eggs: you have them for 4,50 euros per dozen and you have others for 6 euros (which correspond to the name Euskal Oiloa eko, Luciaren etxea artisau).