Black pudding "Christian Parra" by Anne Rozès

Ingredients: pork (neck, head, tongue) origin: France, blood, leeks, onions, garlic, parsley, salt, thyme, pepper, spices (coriander, cinnamon, cumin, cloves, nutmeg, allspice), Piment d'Espelette AOP (0.1%), bay leaf, celery .

Nutritional information per 100g

⁕ Calories: 1476 kJ / 357 kcal
⁕ Fat: 33 g
⁕ Of which saturated fat: 12 g
⁕ Carbohydrates: 0 g
⁕ Of which sugar: 0 g
⁕ Egg white: 15 g
⁕ Salt: 1.2 g

Anne et Philippe Rozès founded the cannery in 1970, which goes back to a long family tradition in the spirits sector. Anne's kitchen and Maïté and Philippe's Renault 4L panel van full of samples were then the heart of the operation, which was based in Lahonce on the banks of the Adour. Initially, the small factory mainly produced canned duck and vegetables. Over the years, the range expanded: axoa de veau, pâté with Espelette pepper, piperade, garbure and black cherry jam... More and more retailers in the south-west trusted them: butchers, delicatessens, cheesemongers and wine cellars offered the Anne Rozès preserves from Biarritz to Bagnères-de-Bigorre and from Hendaye to the Gironde estuary.
In 1998 their son Franck took over management of the cannery and was joined by his wife Evelyne in 2007. From 2005, a partnership was established with Christian Parra, a double award-winning chef (2 Michelin stars), for three of his recipes, including that for black pudding. Christian Parra's experience and reputation opened the doors to the restaurant world and strengthened our reputation. In February 2009 we moved to our new workshop in Briscous to continue to provide quality work and comply with European standards.
Today, the Anne Rozès team consists of 15 employees. All our recipes are presented in a shop and we are happy to welcome food lovers! This summer 2021, Franck's daughter welcomes you to the shop. The Rozès family continues their adventure!

Manufacturer: Conserverie Anne-Rozès, Mendiko Borda Route d'Hasparren 64240 BRISCOUS - France