Malnou House Peppers of Béarn in Poey-de-Lescar

Since 1872, the ancestors of Malnou House have been at the head of an Auberge le postillon, a former post office in Poey-de-Lescar, a small village nestled in the heart of Béarn.

They seasoned Béarn specialties such as garbure, ham or pâté, with spicy red pepper, which they cultivated, worked and dried in the sandstone of the sun and the caresses of the wind.

Today, the descendants of the 6th and 7th generation of the Malnou family, cultivate their peppers in the middle of vineyards, orchards and peasant cultures, under the spray of the Gave de Pau and the benevolent gaze of the Pyrenees.

The pepper owes its characteristics of course to the terroir of this South-West where it grows, but also and above all to the ripening which it undergoes for long weeks, allowing the pepper to retain all its organoleptic qualities.

This is how in the version "Piment Béarnais nature", it enhances flavors of peppers, dried tomatoes, hay...

In the version "Piment Béarnais smoked", these maturing aromas are associated with notes of cereals grilled, wood, liquorice…, provided by the traditional smoking process of Maison Malnou. A process carried out with beech sawdust.

Its particular flavors and its slight spiciness, which you will find in the form of powder, jellies or associated with various confits, will make Béarnais Pepper from Malnou House, a companion that will enhance your favorite dishes.

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