Native to the Basque country, Grand Roux corn has a distinctive red colour and excellent taste.
The corncobs are dried whole, then ground in a millstone.
This corn flour is ideal for the preparation of polenta or biscuits.
The Arto Gorria collective was born from the need to reclaim savoir-faire and ownership of seeds.
Before the harvest, the corncobs in best condition are selected and will be used as seeds the following year.