Vincent Darritchon - Espelette pepper and derivated

Vincent Darritchon - Espelette pepper and derivated products

Native of america of the South and imported by a Basque navigator that accompanied Christophe Colomb, the espelette Hot Pepper nested itself in a small Basque terroir. Between sea and mountain, it adapted himself to his new countries thanks to the know-how of the women and men, transmitted of generation in generation. This is as well as his culture cannot be done that in 10 towns: Saint-Pée-sur-Nivelle, Larressore, Souraïde, Espelette, Aïnhoa, Combo-them-Baths, Ixtassou, Halsou, Jatxou and Ustaritz where finds itself Vincent Darritchon.

Once grown in the Spanish and Portuguese monasteries, the Espellete pepper is a culinary legend in the Basque country of France. Their name comes from the village where the best of them originate, the village of Espelette in southwest France. Traditionally used for hams, pates, sausages, pies and any Basque specialty dish.

Espelette pepper A.O.C. powder This rare product was granted AOC protection, like fine wines and balsamics, which protects its origins and methods of production. Spicy and intense without being overpowering, Espelette powder can be used to season any dish, but is especially brilliant in a piperade, and a basquaise, or a béarnaise sauce. Jar of 40g.
Espelette pepper cream Jar of 90g.
Espelette pepper Mustard Espelette pepper mustard. Use with grills, casseroles, cold meats, in mayonnaise, vinaigrette. Quite aromatic and very smooth. Jar of 100g
Espelette pepper Jelly Jar of 60g
Espelette pepper Fleur de Sel Jar of 60g
Espelette pepper jam Jar of 60g