Lucien Georgelin Basque pate with Espelette Pepper | 220g

Description:

The history of Lucien Georgelin pâtes begins 40 years ago, when Lucien Georgelin himself prepared his pâtes in the winter after making his jams in the summer.In our pâte range from our regions, Lucien Georgelin wanted to pay tribute to his passion for cycling by taking a tour of France with pâtes. We can discover 8 gourmet stages made up of recipes made in France with local meats and ingredientsOur Basque pâte with Espelette pepper is cooked in the heart of the South-West in our workshops in Virazeil in Lot et Garonne. It pays homage to the Espelette pepper and its legend which tells that one 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 poured a red powder into the cold soup. The house was not heated due to lack of wood, but they did not feel cold and the meal was delicious thanks to this strange powder. Before leaving, the visitor offered them some chili seeds and explained to them the cultivation method. This is how the Espelette pepper was born.This delicious pâte gives your meal all the friendly flavors of the Basque country, it can be enjoyed as a starter or as a picnic.This homemade pâte is made without additives, which explains the visible fat on the top.

Ingredients:

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