Basque pâté with Piment d'Espelette

Basque Pork Pâté with Piment d'Espelette

The Basque pâté with Piment d'Espelette from Maison Ederki is a Basque liver pâté made from pork, finely seasoned with the region's famous chili. Spreadable, spicy, and hearty. This is no mass-produced, smooth pâté, but a true terrine with character.

Basque Pâté with Piment d'Espelette is a traditional jarred sausage pâté from Maison Ederki, the Basque delicatessen house based in Mouguerre near Bayonne. This hearty specialty is made from Basque pork and pork liver, refined with Piment d'Espelette, the iconic spice of the Basque Country.

Spread the pâté onto a piece of bread and it gives way softly—creamy and rich. First, you taste the robust pork, followed by the mild, slightly smoky warmth of the Espelette pepper. A pâté that tastes like country cooking, slow-cooked meat, and fine seasoning. This is honest craftsmanship in a jar, not a bland factory product.

Spreadable, spicy, hearty

The texture is fine and spreadable, the flavor a robust pork, with a gentle heat in the finish.

A good portion of pork liver gives the pâté its depth, while pork belly and lean meat make it juicy and well-rounded. Egg binds the mixture, and salt, pepper, and nutmeg provide the classic seasoning expected of a good terrine.

The Piment d'Espelette is included in small amounts—just enough to provide a warm, fruity, mild heat without being burning. Spicy, hearty, and honest—this is how Basque home cooking from a jar tastes, without the frills, but with plenty of character.

Cold on bread with a Guindilla

Traditionally, Basque pâté is eaten cold, spread on bread, with a few Guindillas and a green salad on the side.

Spread it on hearty country bread, accompanied by a Guindilla and a dollop of mustard. It makes a great addition to an appetizer platter alongside cheese, charcuterie, and olives. On egin, as the Basques say – bon appétit!

It makes a quick meal when served with fried potatoes or a green salad. If you like, sear a thick slice briefly in a pan—the crust becomes crispy while the center stays soft. So simple, so good. The pâté is also a faithful companion as a hearty spread for a snack on the go, such as during a hike.

An unopened jar keeps for a long time, ensuring you always have something hearty on hand for spontaneous guests. Once opened, the pâté should be kept in the refrigerator and is best consumed within a few days.

Basque terrine from Mouguerre since 1942

Since 1942—for more than 80 years—Maison Ederki has been preserving the hearty side of Basque cuisine and capturing it in jars.

In Mouguerre, a village on the Adour river near Bayonne, about 18 people work to transform quality raw materials into authentic specialties. The pork comes from France, and it is seasoned with Piment d'Espelette, which has held the AOP seal since 2002 and must come from just ten municipalities around the village of Espelette.

The pâté contains only meat, egg, and spices—nothing else is needed. This is why it tastes honestly of its ingredients, bringing the flavor of the Basque Country directly to your breakfast table.

Pair the pâté with a robust red wine or a Basque cider. You can find the entire Maison Ederki range and other canned and preserved goods right next door.

Net weight 190g