René Massonde

A butcher-charcutier-canner from father to son for almost 40 years in Espelette, we cherish the production of two culinary products that are close to our hearts. In the name of Maison René Massonde, the Axoa of veal with Espelette pepper and the IGP Bayonne ham are our pride.

On the Scoville scale, the Espelette pepper has a value of 4, so it is not stronger than pepper; on the other hand, it is much more fragrant because it has been left to dry in the sun for a long time. It has been used for five centuries instead of pepper in all Basque cuisine. It is therefore used to spice up dishes such as piperade, Axoa d'Espelette, Basque chicken, ham, pâtés, salt, foie gras, chocolate, mustard, as well as various savory or sweet sauces.

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For your health, avoid eating too fatty, too sweet, too salty