This espelette pepper gelée is made with the flesh of the espelette pepper cooked with sugar and pectin to make it a light jelly. It has the texture and taste of a sweet fruit jelly. The final notes are spicy and fruity - very characteristic of the Basque espelette pepper and it pairs very well with all types of cheese, foie gras and also with all sweet and savoury dishes.
Cinco Jotas Acorn-fed 100% Ibérico Presa is one of the great delicacies of Cinco Jotas.
At the end of spring, the high meadows of the Pyrenees are covered by the colour of small flowers that perfectly adapt to a cold and airy environment. This is a world both subtle and full of energy, and its honey enjoys that same pure character. Of an amber colour...
On our slopes of golden limestone, under the Mediterranean sun an exceptional plant grows: the sacred rosemary, of robust trunk and a fresh soul, and blue and violet flowers of a prodigious aroma. Its honey is the first of the year. Clare and floral, it has a soft sweet flavour...
Candied orange peel enrobed with dark chocolate. Piel de naranja confitada bañada en chocolate negro.