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Piperade with chorizo
Discover the piperade with chorizo, a Basque side dish to offer or to offer yourself.
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Chorizo piperade can be served on toast with mozzarella or cured ham but also on tagliatelle with a little olive oil and parmesan. This recipe can also accompany your pasta cooked al dente.
Glass jar: 100 g
Red peppers 59%, onions, crushed peeled tomatoes (tomatoes, tomato juice, acidifier: E330),
chorizo 4,5 % (pork meat, pork fat, salt, spices, glucose syrup, dextrose, aromatic plant,
natural flavors, beet juice powder, ferments), cane sugar, sunflower oil, white Pays d'Oc wine, garlic
Pays d'Oc white wine, garlic, salt, acidifying agent: lactic acid, aromatic herbs, spices, antioxidant: rosemary extract
|Average nutritional values||Per 100 g|
|Energy (kJ / kcal)||512/122|
|Total fat (g)||6.2|
|Saturated fat (g)||1.3|