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    • As a father and son boucher-charcutier-conserveur for nearly 40 years in Espelette, we take particular pride in, and are renowned for, two culinary products : The Maison René Massonde “Veal Axoa with Espelette Pepper” (typical Basque dish prepared with mashed veal, onions, tomatoes and flavoured with red Espelette pepper) and the PGI (Protected Geographical Indication, true guarantee of origin) “Bayonne Ham”.

      On the Scoville scale, the Espelette pepper, is rated 4, it is therefore not stronger than the black pepper ; however, it is more perfumed as it has dried in the sun for a long time. It is has been used for five centuries in Basque cuisine instead of the black pepper. It is used to spice up dishes such as pipérade (typical Basque dish prepared with onion, green peppers, and tomatoes and flavoured with red Espelette pepper), Axoa with Espelette pepper (typical Basque dish prepared with mashed veal, onions, tomatoes and flavoured with red Espelette pepper), the Basque chicken, ham, pâtés, salt, foie gras, chocolate, mustard, as well as the various savoury or sweet sauces.

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Useful information

Province : Labourd

Location : 335 Karrika Nagusia
64250 Espelette

Address

335 Karrika Nagusia
64250 Espelette

Contact

Phone : 05 59 29 93 34

GPS coordinates

43° 20'25.61"N, 1° 26'52.96"W

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