The cold meats that can be found throughout the different corners of the Basque Country are synonymous with excellent raw materials, tradition and a lot of love and dedication.
Basque cuisine presents you with dishes that combine local varieties with those typical of other parts of Spain. Txistorra, Jamón and Chorizo are a just few of these.
On Egin!! Bon Appétit!!
Delicious pork pate made from the liver of this animal seasoned with the typical Ezpelette pepper. Its presentation is an individual can of 130 grams. This pork liver pate is made with the Ezpelette pepper, which gives it a unique and exquisite flavor.
Mi Cuit means half cooked, semi-preserved. The liver is cooked in a water bath with salt and pepper, for a short time and at a temperature between 75º to 85ºC. It is soft texture, keeping all its taste on the palate. It should be kept refrigerated, although it is advisable to remove it from the refrigerator about 20 minutes before consuming or tasting it.