The pork is slowly cooked in a broth rich in legumes, with onion, leek, celery, and aromatic herbs like bay leaf, thyme, clove, nutmeg, and Guérande salt. This careful production process seeks to enhance the genuine flavors of Basque cuisine. The Espelette pepper, cultivated in the historic Basque-French region of Labort, has been used for centuries as an alternative to black pepper, imparting a unique flavor. It is recommended to refrigerate the product 24 hours before consuming to enjoy its best quality. Ideal for appetizers, served with toast or rustic bread. After opening, store in a cool place.