Sarabar, Smoked Penja Pepper

Origin and background

Penja pepper is recognised as one of the finest varieties of pepper in the world, with a Protected Geographical Indication (PGI). Grown on rich volcanic soils, it is harvested at optimum maturity and then smoked by Sarabar, giving it a unique character and distinctive aromatic notes. This natural smoking using noble wood is carried out in France, in keeping with tradition and exacting know-how.

Tasting

Appearance: Black grains of uniform size, slightly wrinkled, with a shiny coating.

Nose: Intense and complex. Dominant aromas of smoked wood, open fire and light tobacco, combined with the warm, spicy notes of Penja black pepper (earthy terroir, slightly camphorated).

Palate: Lively, powerful attack. Clean, peppery flavour with a sustained but elegant spiciness. Persistent smoky notes, providing remarkable aromatic depth and a long, structured finish.

Suggested pairings

Excellent with grilled or roasted red meats (rib steak, game, rib of beef), duck breast or even traditional charcuterie. Enhances beef tartare or carpaccio with a refined smoky contrast. Can also be used with roasted vegetables, wild mushrooms or grilled fatty fish (tuna, salmon). Finally, it's perfect for flavouring a brown sauce or a full-bodied jus.