The veal saxoa comes in the colors of the Basque Country: green, red and white!
It's braised veal (shoulder) with red peppers, green mild peppers, piment d'Espelette and onions. This Basque dish is usually served with potatoes, but it also goes really well with rice or pasta.
At the annual allspice harvest festival in Espelette, many street stalls even serve it in a baguette, as a "Basque kebab" so to speak.
No true Axoa without mild chili peppers. In the Basque Country, this endemic variety is known as Biper Eztia. It tastes distinctly different from green peppers and there is no substitute for an authentic recipe...
Glass of 750g for 2 or 3 people. Heat slowly in a water bath.
Ingredients : veal, green and red peppers, shallots, bacon, veal stock (potato starch, flavorings, natural flavorings, salt, herbs, sucrose, tomato) Allspice d'Espelette , Sugar, Chili, Pepper.
Nutritional values per 100g:
- Energy in kJ: 592
- Energy in kcal: 141
- Fat (g): 6.9
- of which saturated fatty acids (g): 2.4
- Carbohydrates (g): 1.1
- of which sugar (g): 0.8
- Protein (g): 19
- Salt (g): 1.1
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 their 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 each other 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.
Read more about it on our blog. Your mouth will water!
Manufacturer: Charcuterie Mayté, Route du Bourg, 64220 Saint Jean le Vieux, France
