Gascon Pork Piperade with long-aged ham – Image 2

Gascon Pork Piperade with long-aged ham – Image 3

Gascon Pork Piperade with long-aged ham – Image 4

Gascon Pork Piperade with long-aged ham – Image 5

Gascon Pork Piperade with long-aged ham – Image 6

Gascon Pork Piperade with long-aged ham – Image 7

Piperade with long-aged Gascon pork ham

To ensure you eat wholesomely and well, with a balanced and nutrient-rich dish!

A piperade with a distinctive taste thanks to Patrick Duler long-aged ham matured in our cellars, and organic peppers and tomatoes from our kitchen garden.

Ready in a few minutes, it is the ideal dish for those with little time to cook who still wish to eat well.

To be enjoyed with eggs or as an accompaniment to meat or a fish fillet.

30,00€

Weight	370g
Packaging	Glass jar
Best before	5 years at room temperature
Ingredients	Organic tomatoes, organic peppers and organic padróns from the kitchen garden, organic onions, long-aged ham, organic garlic, organic herbs
Serving suggestions	Reheat the vegetables in a saucepan over low heat, then divide while hot into earthenware ramekins. Arrange the ham slices on top and crack an egg. Bake in the oven for 7 minutes at 155°C. You can add fresh parsley or thyme at the last moment.

Piperade with long-aged Gascon pork ham

Our organic permaculture kitchen garden covers 2 hectares. We grow around a hundred varieties of vegetables there, in open fields, without any greenhouses. All these vegetables draw their nutrients directly from a living soil, are ripened naturally by the sunlight, and are watered with rainwater and water from our Source aux Loups.

This year we planted Zorza peppers and padróns, small Galician peppers whose seeds were brought back from Spain by our friend Ricardo, a cookery teacher in Pontevedra.
The tomato plays a central role in piperade. We have selected a dozen varieties, including Cœur de Bœuf, Rose de Berne, Noire Russe, Green Zebra, Andine Cornue, Yasha Yugoslavian, and Rio Grande... all renowned for their flavour. Sun-ripened, never treated or forced, they have a remarkable taste.
All these vegetables are hand-picked at maturity and carefully arranged in crates, rather than machine-harvested and piled up.
Prepared immediately after picking, they never enter a cold room.

To nourish the vegetables and provide this piperade with its distinctive taste, we have added thin slices of Patrick Duler long-aged ham.