PATE BASQUE AU PIMENT D'ESPELETTE
The Product
A rustic Basque-style pork pâté, made from coarsely ground meat and liver, seasoned with garlic, pepper, and Piment d’Espelette for a gentle, aromatic warmth. The mixture is baked slowly in a terrine (often with a light layer of fat or jelly to protect it), giving a firm, sliceable texture and a peppery, slightly fruity finish.
Origin & Terroir
This pâté comes from the French Basque Country in the Pyrénées-Atlantiques, where charcuterie traditions blend French technique with Iberian influence. Piment d’Espelette (AOP) is grown around the village of Espelette and has been used since the 17th century after chili peppers arrived in Europe via the Americas. It became the region’s signature seasoning—more fragrant than hot, and central to Basque culinary identity.
How to Enjoy
Serve chilled or at cool room temperature, sliced thick on country bread. Pair with cornichons, Basque black cherry jam, or a lightly tangy chutney. Excellent as a starter with a simple green salad. Match with a fresh red from the South-West (Irouléguy style) or a dry rosé.
Did You Know?
Piment d’Espelette is traditionally sun-dried and often strung on house façades in the Basque villages—an iconic local sight. Unlike many chilies, it’s prized mainly for aroma and flavour complexity rather than intense heat.