Pork rillettes with Espelette pepper and Bayonne ham

Pork rillettes delicately spiced with Espelette pepper and Bayonne ham, dedicated to the Basque region.

Recipe:

The pieces of pork are slowly cooked in a broth rich in vegetables: onions, carrots, leeks, celery, garlic and also aromatics: laurel, thyme, cloves, pepper, nutmeg and Guérande salt. A taste enhanced by the Espelette pepper and the Bayonne Ham.

The Espelette pepper :

The Espelette pepper is an agricultural product. It is a pepper cultivated in the Basque Country in the department of Pyrénées-Atlantiques. It takes its name of origin from the town of Espelette. On the Scoville scale, the Espelette pepper has a value of 4 and is not stronger than pepper.

It has been used for five centuries instead of black pepper in all Basque cuisine. It is therefore used to spice up dishes such as pike quenelles, roasted doe, piperade, veal stew (axoa), Basque chicken, ham, pâtés, etc.

Tasting advice:

These rillettes will be ideal for your aperitifs with family or friends on country bread or toast. Place the jar in the refrigerator 24 hours before serving.