4 confit pork sausages from the Basque Country

Ingredients: pork (lean and fat), salt, pepper, garlic.

Nutritional values ​​per 100g:

⁕ Energy in kJ: 1929
⁕ Energy in kcal: 466
⁕ Fat (g): 42.5
⁕ of which saturated fatty acids (g): 18.4
⁕ Carbohydrates (g): 1
⁕ of which sugar (g): 0.1
⁕ Protein (g): 20
⁕ Salt (g): 2.08

La Maison Mayté, in the Basque Country

Green hills as far as the eye can see... this is the home and workplace of Éric and Sylvie Mayté. In the heart of the Basque Country, in Saint Jean le Vieux, the two are now in the fifth generation to apply their knowledge of the production of high-quality sausages and all kinds of traditional meat products.
The Mayté only work with local pig farmers whom they have known for a long time, whom they trust and who take good care of their animals. Basque is mostly spoken among themselves and a handshake is considered a binding contract.

All Mayté products have a characteristic and incomparable taste, which they owe not only to the quality of the raw materials, but also to the local climate and the love and care that goes into their production.

Manufacturer: Charcuterie Mayté, Route du Bourg, 64220 Saint Jean le Vieux, France

The term "confieren" comes from French and simply means: "canning, boiling down, pickling". The "confire" is actually one of the oldest forms of preservation, which is often and willingly used, especially in south-western French cuisine.
With confit, the meat is gently cooked in its own fat at a very low temperature, then placed in a glass or earthenware jar with its own fat and sealed airtight. This process extends the shelf life many times over and ensures a particularly delicate and very characteristic taste. The most famous confit is probably goose confit.