Guanciale Al Pepe Block
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Maison Dubernet
Maison Dubernet Espelette Pepper Basque Style Pate
Gascony Meets Basque Fire
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A sophisticated marriage of traditional Gascon pâté-making artistry and the iconic Piment d'Espelette of the Basque Country. This artisanal pâté combines carefully selected pork with the warm, nuanced heat of France's most celebrated pepper.
Maison Dubernet
Maison Dubernet Espelette Pepper Basque Style Pate
Gascony Meets Basque Fire
A sophisticated marriage of traditional Gascon pâté-making artistry and the iconic Piment d'Espelette of the Basque Country. This artisanal pâté combines carefully selected pork with the warm, nuanced heat of France's most celebrated pepper.
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
The first thing you notice about this exceptional pâté is its inviting rustic appearance - a coarse-cut texture that speaks of traditional charcuterie craftsmanship, speckled with the distinctive red flecks of Espelette pepper. The color is a rich mahogany, indicating the perfect ratio of lean meat to fat. On the nose, it offers an enticing blend of warm spice notes, with the characteristic fruity-sweet aroma of Espelette pepper complementing the deeper, savory notes of properly seasoned pork.
The texture strikes that perfect balance between rustic and refined - coarse enough to provide satisfying bite, yet smooth enough to spread easily. The flavor profile unfolds in layers: first comes the rich, meaty depth of carefully selected pork, followed by warm notes of garlic and black pepper, and finally the distinctive Espelette pepper heat, which builds gradually without overwhelming. What sets this pâté apart is how the Espelette pepper's complexity - its subtle fruitiness and elegant warmth - enhances rather than masks the meat's natural flavors.
Pairings & Suggestions
This versatile pâté can be enjoyed in numerous ways:
- Traditional Service: Spread on crusty sourdough or fresh baguette slices
- Wine Pairings: Excellent with Irouléguy red wine or a crisp Basque Txakoli
- Cheese Combinations: Pairs beautifully with aged Ossau-Iraty or mild Manchego
- Accompaniments: Serve with cornichons, pickled onions, or Bayonne ham
- Temperature Note: Best enjoyed at room temperature for optimal flavor release
Where Gascony Meets Euskadi
This pâté represents a beautiful cultural fusion at the crossroads of French gastronomy. The Espelette pepper, granted AOC status in 2000, grows exclusively in ten villages in the French Basque Country. Its arrival in the region dates back to 1650, when it was initially used as a preservative and gradually became an integral part of Basque cuisine. The Dubernet family, master charcutiers from Gascony, recognized the pepper's potential to enhance their traditional pâté recipes, creating this homage to the region's shared culinary heritage.
Storage Instructions
To preserve the Maison Dubernet Pate's exquisite taste and texture, refrigerate upon purchase, consume within one week of opening, and for prolonged enjoyment, freeze for up to 3 months.
The first thing you notice about this exceptional pâté is its inviting rustic appearance - a coarse-cut texture that speaks of traditional charcuterie craftsmanship, speckled with the distinctive red flecks of Espelette pepper. The color is a rich mahogany, indicating the perfect ratio of lean meat to fat. On the nose, it offers an enticing blend of warm spice notes, with the characteristic fruity-sweet aroma of Espelette pepper complementing the deeper, savory notes of properly seasoned pork.
The texture strikes that perfect balance between rustic and refined - coarse enough to provide satisfying bite, yet smooth enough to spread easily. The flavor profile unfolds in layers: first comes the rich, meaty depth of carefully selected pork, followed by warm notes of garlic and black pepper, and finally the distinctive Espelette pepper heat, which builds gradually without overwhelming. What sets this pâté apart is how the Espelette pepper's complexity - its subtle fruitiness and elegant warmth - enhances rather than masks the meat's natural flavors.
This versatile pâté can be enjoyed in numerous ways:
- Traditional Service: Spread on crusty sourdough or fresh baguette slices
- Wine Pairings: Excellent with Irouléguy red wine or a crisp Basque Txakoli
- Cheese Combinations: Pairs beautifully with aged Ossau-Iraty or mild Manchego
- Accompaniments: Serve with cornichons, pickled onions, or Bayonne ham
- Temperature Note: Best enjoyed at room temperature for optimal flavor release
This pâté represents a beautiful cultural fusion at the crossroads of French gastronomy. The Espelette pepper, granted AOC status in 2000, grows exclusively in ten villages in the French Basque Country. Its arrival in the region dates back to 1650, when it was initially used as a preservative and gradually became an integral part of Basque cuisine. The Dubernet family, master charcutiers from Gascony, recognized the pepper's potential to enhance their traditional pâté recipes, creating this homage to the region's shared culinary heritage.
To preserve the Maison Dubernet Pate's exquisite taste and texture, refrigerate upon purchase, consume within one week of opening, and for prolonged enjoyment, freeze for up to 3 months.
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