Basque pâté with Espelette pepper - 70g

pâté Basque with Espelette pepper - old preserves of the past

Participate Pâtés in the Tour de France with Lucien Georgelin and discover in 8 stages recipes made in France Minders and local ingredients.

The legend says that a winter day, a hungry traveler crossed the village. A couple shared with him the shelter of their hovel and their meager broth.

The stranger then pissed a red powder in the cold soup. The house was not heated for lack of wood, but they were not cold and the meal was delicious thanks to this strange powder.
before leaving, the visitor offered them a few pepper seeds and explained the mode of culture to them. Thus was born the Espelette pepper pepper .

Ingredients: Pork throat*, Pork meat*, shallot, poultry broth (water, poultry carcasses, onion, salt) Pork, pepper, salt, garlic, pork gelatin, rum (rum, salt, natural aroma), Espelette pepper 0.5%, pepper. *Origin France.

To keep in the refrigerator after opening and consuming within 2 days