Basque cider

[2] Salted cod omelette is a traditional dish eaten in Basque cider houses.

Apple harvesting starts in September and October to prepare raw material for barrel fermentation.

Compared to natural winemaking, Basque cider manufacturers do not add any commercial yeast.

Spontaneous fermentation is the preferred way to produce cider in the Basque region.

There's also a Basque tradition called "txotx" when barkeeps pour the cider right from the barrel directly into a glass 3 to 6 feet away to add natural carbonation.