Flint and Ornamental Corn 'Arto Gorria' / 'Grand Roux Basque'

A historical miracle!

This special maize has been grown in northern Basque Country since the 16th century. By the end of the 20th century, the variety had almost disappeared due to the rise of more productive F1 hybrids. Fortunately, it was rediscovered by Jón Harlouchet in a monastery in Guipúzcoa, on the southern side of the Pyrenees.

Jón Harlouchet, an organic farmer at the Idiartea farm in Bussunarits, began growing this Grand Roux Basque maize again around 1990, originally as animal feed. However, he soon discovered that the flour was excellently suited for baking Talo, the traditional Basque corn cake. The taste is rich and full, and naturally, the flour is gluten-free.

Together with other farmers, he founded the Arto Gorria association. They developed a strict quality protocol in which the ears are dried naturally in special drying sheds. The kernels are then shelled and ground into flour and semolina, popular for talo and polenta, among other things.

We maintain a pure population of this beautiful landrace. The striking red-colored kernels are characteristic of the variety; because it is a traditional open-pollinated landrace, limited natural variation may occur.

Designations:

• Latin: Zea mays indurata
• Dutch: Baking and Ornamental Maize 'Arto Gorria' / 'Grand Roux Basque'
• Also known as: Polenta Maize
• English: Meal Corn