Basque Pâté with Espelette Peppers by Anne Rozès - 190g
The Pâté Basque will be best enjoyed served with an appéritif, spread on a slice of Baguette or Pain de Campagne, toasted milk bread (shoku pan) or even crackers. Add some sliced Cornichons or olives on the top for a truly tasteful experience.
To fully enjoy the pâté Basque, we recommend a red wine with low tanin level, fruity and light such as Gamay or Beaujolais (Brouilly). For a truly Basque experience, pair the pâté with a local Red Irouléguy, you won't be disappointed!
|Origin||France (Basque Country)
|Ingredients||Pork meat, pork liver (30%), salt, sugar, corn flour, Espelette pepper (0.3%), pepper, thyme.|
|Preservation||to be stored in a cool and dry place, away from light. After opening, to be stored in the cold part of a refrigerator (0° to +4°C) in its original jar and consumed within 48 hours|
Disclaimer: These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on our website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading of the product packaging and label prior to use. You should note that products and their ingredients are subject to change.
Coming from a long family tradition in the spirits industry, Anne and Philippe Rozès started the cannery in 1970. The production workshop was set up in the small town of Lahonce on the banks of the Adour river, in the Pays Basque area. Anne was then cooking and preparing canned products, while her husband Philippe travelled all over Aquitaine in a small van filled with samples.
The small cannery started with duck and cooked vegetables products, but as the years went by, the range of products expanded: veal axoa, Espelette pepper pâté, piperade, garbure and black cherry jams... With time, a growing number of retailers started offering their products throughout the France's South-West: butchers, delicatessens, creameries and wineries were offering Anne Rozès preserves.
Then in 2005, after their son Franck took over the canning factory in 1998, a turning point: A partnership was concluded with Christian Parra, a two-starred chef, for three of his recipes, including black pudding. Christian's experience and reputation opened the doors to the restaurant world and reinforced Anne rozès products' reputation.
Nowadays, the Anne Rozès team is composed of 15 people, and a store has been opened to showcase their authentic know-how and delicious recipes.