Basque pork paté in aspic

The Basque pork in aspic is an original recipe with Basque pork tenderloin, rind, piquillos (sweet red pepper) seasonned with Espelette pepper.

Rindof Basque pork, basque pork meat, sweet pepper, carrot, leek, pimientos del piquillo, onion, salt, nitrite salt, pepper, Espelette pepper.

Keep the tin of Basque pork jelly in a dry environment. Eat the Basque pork is aspic within 2-3 days after the opening and keep it in the fridge.

As a starter, you can served the Basque pork is aspic chilled on top of some salad with French dressing as suggested in our recipes corner. Enjoy the Basque pork pâté in aspic, an original starter.