Gourmet appetizer with Espelette pepper: Midnight at Farlow Moutain
Even in summer, nights in the mountains are cold. Liz and Franck walked, all day long, the narrow paths of the coniferous forest and climbed the mountain to the highest point on the plains. In the beginning of the last century, their ancestors kept large herds of sheep. They were originally from Iraty and Ascain, the Basque Country of a thousand and one legends, between the sea and the mountains. Liz and Franck go back there every year to visit their family.
Wishing to try American adventure, they ended up settling and setting-up their tribe on these tamed lands. It’s midnight and the sun has been setting for a long time on the big valley. Stars illuminate the sky and the moon is almost full above the bivouac they set up between the rocks. Fire warms them up, they squeeze around it to grill a few pieces of meat in addition to bread they make themselves in the elders’ old wooden oven.
Above, at the top of the Rockies in Farlow Moutain, as well as at the top of Pyrenees in Iraty, to summits of Tibet, from where we’ve heard that a priest brought this chilli pepper back. Gourmet appetizers with Piment d’Espellette are to be enjoyed with respect, with love, because they’re 100% authentic, have 100% of memories and history.
Ingredients: Pork lean and throat, pork liver, egg, salt, Espelette pepper 1%, pepper and garlic
Weight: 6.35 oz
Storage: 3 years (room temperature)
100% French product, no preservatives, additives or colourings