Churned Butter with Espelette Pepper

Sweet, smoky and gentle. Espelette warmth builds slowly. No burn — just a pepper kiss. Creamy base carries the spice. Pale orange flecks throughout. Made from pasteurised cream, then folded with ground Espelette chilli. Aged briefly to marry flavours. A small dairy — same pepper grower since 1978. Basque warmth. Slather on grilled corn or eggs. Melt over roasted carrots or into polenta. Finish a piece of white fish or a baked sweet potato. Pair with Txakolina or a cold lager. Let it soften — then taste the mountains.