This butter was thought up after meeting with a producer from Espelette in 2008.
The spicy and colourful note of the Espelette pepper blends in perfectly with salted butter. Ideally mixed with mashed potatoes, slapped on a grill cooked rib of beef, in a fish foil or on your red mullet fillets. This butter will surprise you similar to how you first cut into a little chocolate fondant.
Espelette pepper is a pepper cultivated in the French town of Espelette, traditionally the northern territory of the Basque people. The Espelette Pepper however, originated from South America, was only introduced to the Basque people in the 17th Century.
It is a conical, fleshy, hanging fruit that turns red when ripe. It is dried in the sun for a long time and then ground into a powder. It is an important ingredient in Basque cuisine, having replaced black pepper in most dishes.
Espelette has been designated as a Protected Designation of Origin since June 1, 2000 for growing Espelette pepper and reinforced on August 22, 2002 by an APO. It's production area includes 10 towns. The pickers harvest the peppers manually in August. In the fall, the houses in these towns are all decorated with braids of Espelette pepper. Salted butter remarkably fixes the spicy flavor of the Pepper.
Priced per slab
Average Weight: 125 grams
Shelf Life: ~2 weeks from date of receipt
*All pictures shown are for illustration purpose only, actual product may vary.
*Butters will be frozen and packed in insulating bags before dispatch.
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