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Pâté basque au piment d'Espelette AOP Etxe Peio conserverie Espelette

Basque Pâté with Espelette Pepper

6.35oz

€5,90
€32,78 kg

Saucisson sec piment d'Espelette AOP Etxe Peio Espelette

Sausage with Espelette Pepper

6.35 oz

€9,90
€55,00 kg

Guindillas piments doux au vinaigre Pays Basque Navarre Etxe Peio

Sweet Peppers in Vinegar - Guindillas

130g

€8,90
€68,46 kg

Jambon de Bayonne quart

Bayonne ham

€74,06
€52,90 kg

Irouleguy Sotila - Vin Rouge

Irouleguy Sotila - Red Wine

75cl

€28,90
€38,53 l

Chipirons à l'encre 600g
Chipirons à l'encre
Chipirons à l'encre 600g
Chipirons à l'encre

Squid in ink

Fabriqué à Espelette
€16,00
€26,67 kg
Size
En stock, prêt à expédier Hurry! Low inventory Item is out of stock Item is unavailable
icone

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S'accorde bien avec :

Navarra Sentikorra - Vin Blanc

Navarra Sentikorra - White Wine

75cl

€10,90
€14,53 l

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Squid in ink

€16,00

Description

The word chipiron comes from the Basque word txipiroi, which means squid. Squid cooked in ink is a specialty of Basque Country gastronomy. Our recipe for chipirons in ink consists of small squids freshly cooked in a sauce made from their own ink, tomatoes, and onions, which gives them their characteristic black color.

This typical Basque dish is prepared with all our expertise in our cannery in Espelette.

COMPOSITIONS
  • Ingredients: Tubes and heads of SQUID (70% at implementation), onions, tomatoes, shallots, garlic, CUTTLEFISH ink (0.8%), potato starch, olive oil, pepper, thyme, Espelette chili pepper AOP (0.07%).

  • Net weight (g): 380g or 600g

  • Origin: Squid catch area: FAO 51

  • Nutritional Values (per 100g): Energy 134.48Kcal / 570.18Kj, Fat 2.52g, of which saturated fatty acids 0.4g, Carbohydrates 2.61g, of which sugars 0.83g, Protein 25.38g, Salt 1.51g

  • Allergens: MOLLUSCS, FISH

  • Best before: 4 years

  • Storage conditions: Before opening: In a dry place away from light, at room temperature. After opening: In the refrigerator (3-5 °C), three days.
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