[Gastroleku] José Luis Jauregi from meat to wine
Pushed to recycle himself in his fifties, the owner of Casa Jauregi is a living example of tenacity, clairvoyance and resilience.
SUMMARY:
José Luis Jauregi, the owner of Casa Jauregi, was forced to reinvent himself in the workplace after closing the butcher shop he had run in Altza for more than 30 years. After its closure, Jauregi decided to dedicate himself to the distribution of wines and gourmet products, a sector in which he moves with the same skill as in the butcher's shop. Jauregi is the son and brother of butchers, and decided to opt for the distribution of gourmet products after seeing how the space dedicated to wines and preserves was gaining ground in his butcher's shop.
His son Iosu's idea of converting the butcher's warehouse into a wine shop open to the public was key to his decision. Jauregi has created his own "white label", Illarramendi, to offer products from Navarra at reasonable prices and help small producers. At almost 60 years old, he is happy to have managed to make a living doing what he likes, and stresses the importance of personalized service and advice in his business, something not found in supermarkets.