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Espelette pepper jelly is made by a confit maker in Soule. It is cooked by hand in a copper cauldron
Espelette pepper jelly can be used in cooking to brown your meats or to deglaze your pan when cooking a duck breast for example.
It also goes well with ewe's and goat's cheeses, foie gras... the combination is divine!
Water, sugar, pectin, PDO Espelette pepper (2%).
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Espelette pepper jelly
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