Pierre Sajous - Délice de Gaves

Origin: Pyrenees, France

Type: Traditional charcuterie speciality

Producer: Pierre Sajous, renowned charcutier salaisonnier

Origin and background

Based in Beaucens, in the heart of the Hautes-Pyrénées, Pierre Sajous perpetuates a tradition of traditional pork butchery, promoting local know-how and regional livestock. Délice de Gaves" is a speciality made from finely worked pork meat and liver, often enriched with Armagnac or mild spices depending on the recipe. This refined preparation offers a top-of-the-range alternative to traditional terrines, in keeping with the gastronomic traditions of the South-West.

Melt-in-the-mouth and generous. The flavour is round and balanced, with a harmonious blend of liver, meat and spices. Lingering, elegant finish, with a hint of aromatic sweetness and a very slight rustic character reminiscent of Pyrenean authenticity.

Suggested pairings

Perfect as an aperitif on lightly toasted farmhouse bread, accompanied by gherkins or pickled onions. Excellent with a supple, fruity red wine (Côtes de Gascogne, light Madiran), a dry white wine from the South-West or even a sweet wine (Jurançon) for a refined sweet-savoury contrast. It can also be served with a variety of cold meats or as a rustic starter with a salad of baby greens and walnuts.