Basket “In the Kitchen!”

Discover our essential Southwest pork Axoa! Typical and tasty dish, it is appreciated by all, young and old, for its irresistible flavor of the Basque Country. Our small jar of 380 grams is ideal for feasting for two. Savor this traditional recipe from the Basque country with Southwest Pork (IGP) with the accompaniment of your choice. A small delight for all occasions, that there is more than to reheat in the pan.

Tasting advice: reheat on low heat.

Storage advice: Four years at room temperature before opening. Three to four days after opening in the refrigerator.

Suggestions: accompany the axoa with steamed potatoes, rice…

For 2 people.

With our pâté with Espelette pepper, succumb to the delights of the Basque country. Our traditional recipe will delight lovers of the Southwest. Slightly spicy, this pâté from the south-west will raise your traditional toast as an aperitif. It is also a delectable cold entrée with pickles or cherry tomatoes.

Tasting tip: serve fresh. After opening, keep cool and consume quickly.

For 4 people.

Tasting tip : serve fresh. After opening, keep cool and consume quickly.

For 2 people.

Filet mignon of dried tickle with Espelette pepper to taste cut very fine as an aperitif or salad "of the soil". This dried filet mignon is sweet and does not sting, it is suitable for all tastes. Espelette pepper slightly raises the taste of meat to give it an inimitable flavor.

The filet mignon is a quality piece: indeed it is a particularly thin piece. Located near the lumbar vertebrae, not far from the ham. Very popular gourmet deli meats, it is tender and succulent to perfection.

Dried about three months and rubbed with Espelette pepper, this charcuterie from the Southwest will conquer you!

Our artisan dry sausage from the South-West comes from ancestral and traditional recipes. It is made from lean meat and fat from shoulder of South Pork PGI* (exactly 80% lean for only 20% fat). This allows our sausages to be tasty. Delicately seasoned with fine salt and pepper, our pure pork dry sausage will delight you!

It is then dried for 4 to 5 weeks in a dryer. Namely that its casing is natural, and is therefore edible, just like the natural white flower. The latter expresses the atmosphere of our dryer. It allows our sausages to keep as long as possible. Our local charcuteries, and therefore our pure dry sausage from the South West Pork PGI*, are unprocessed dry products. This allows our cured products easy storage at room temperature.

Tasting tip: thinly sliced ​​as an aperitif with semi-salted butter, or cold starter.

*PGI : prtected Geographical Indication