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Pork axoa with Espelette peppe ris a variant of the famous traditional Basque recipe for veal axoa. This traditional dish, once served on fair days, is appreciated by all Basque families. Product without colouring or preservatives.
The pork axoa is slowly heated in a water bath or directly in a pan. It is served with steamed potatoes or white rice. This simple and rustic dish will brighten up your taste buds! To be kept in a cool place after opening and to be consumed within 72 hours.
Pork meat (53%), green peppers, red peppers, water, onions, garlic, salt, Espelette pepper (0.07%), pepper, sugar, thyme.
Average nutritional values per 100 g: energy 130 Kcal / 542 kJ, fat 8 g including saturated fatty acids 4 g, carbohydrates 4 g including sugars 3 g, protein 11 g, salt 1.3 g
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Pork Axoa with Espelette pepper
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