Basque Veal Axoa Stew with Espelette Pepper


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Basque veal axoa stew with espelette pepper is an instant taste of classic Basque cuisine – just heat through! Veal axoa is a warming dish that was traditionally served at fairs and on market days.

To serve the veal axoa, empty into a pan and heat through. Serve with rice or potatoes.

Maison Arostéguy is a Basque institution. The Arostéguy family opened a unique grocery store in Biarritz in 1875, importing goods from all over the world. In the 1930s, their reputation for high-quality products even attracted famous musicians and actors. Photographs and keepsakes are still on display in the store today.

As a family of spice grinders, they also created their own spice blends. Current owner, Pierre Arostéguy, travels the globe looking for inspiration and rare ingredients. He is also passionate about promoting his native Basque food culture. Pierre sums up Maison Arostéguy’s philosophy with the following phrase: ‘For us, no table is good without generosity, creativity & conviviality’.

Ingredients: French origin veal meat (74%), peppers, onions, salt, vegetable oils (sunflower, olive), corn flour, garlic, espelette pepper PDO (0.08%), thyme.

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