{"id":202350,"title":"Authentic B\u00e9rets Basques","modified":"2026-11-04T14:38:43+01:00","plain":"A disc-shaped Basque dry sausage with no casing, one of the simplest kinds of homemade charcuterie to make\n\n\n\nSliced on a board, the b\u00e9ret basque is instantly recognizable by its Camembert-like shape. This casing-free sausage, flavored with pepper and Espelette pepper, can easily be made at home. If you enjoy traditional homemade charcuterie, here are the secrets to making it, plus a little patience while it dries.\n\n\n\nA fan of traditional French regional recipes? Try the homemade pork liver p\u00e2t\u00e9\n\n\n\nWhat Is a B\u00e9ret Basque?\n\n\n\nThe b\u00e9ret basque is a dry-cured sausage with no casing, pressed into a disc like a Camembert. Its name and shape are a nod to the famous headwear of the Basque Country.\n\n\n\nWith no casing to protect it, the meat dries exposed on a rack, so it has to be packed firmly to force out the air.\n\n\n\nBorn in 2003 in Saint-Jean-le-Vieux\n\n\n\nThe Mayt\u00e9 company created the b\u00e9ret basque in 2003 in Saint-Jean-le-Vieux, in Lower Navarre, and it quickly became a classic of Basque artisanal charcuterie. The original, flavored with pepper or Espelette pepper, is made from 100% Basque pork.\n\n\n\nUnlike pheasant terrine, the b\u00e9ret basque is a much more recent invention\n\n\n\nIt quickly found itself at the center of what was dubbed \u201cthe sausage war.\u201d An industrial competitor, the Loste company, launched a similar product, the \u201cPav\u00e9 basque,\u201d with Basque cultural references but non-local pork. \u201cWhy not call their sausage the \u2018Pav\u00e9 de la Haute-Loire\u2019?\u201d asks \u00c9ric Mayt\u00e9.\n\n\n\nThe Mayt\u00e9 company defended its creation and, more broadly, the authenticity of Basque products. The dispute highlighted the lack of legal protection for the \u201cBasque Country\u201d brand. For connoisseurs, the flavor and quality of the meat make all the difference.\n\n\n\nThe Main Ingredients of a B\u00e9ret Basque\n\n\n\nThe meat mixture combines pork shoulder and pork belly. It is seasoned with salt, gray and black pepper, quatre \u00e9pices, coriander, nutmeg, a little sugar, garlic powder and Espelette pepper.\n\n\n\nUse non-iodized salt, which is essential for homemade charcuterie: iodine can interfere with the fermentation of the meat, and therefore with its flavor and texture.\n\n\n\nThe Bactoferm Mold 600 and Sax-01 cultures, available from specialist suppliers such as Testek, improve the microbial flora and reduce the risk of oxidation. They add an extra layer of safety but are still optional: I’ll say it again, only use them if you already have them on hand or if you don’t feel confident with the recipe.\n\n\n\nTechnical Pointers\n\n\n\nHomemade b\u00e9ret basque is learned as a method, with its own tricks and adjustments for a flavorful, high-quality result.\n\n\n\nIf you enjoy cured meats, try the dry-cured pork tenderloin\n\n\n\nSet the b\u00e9rets on a rack in a well-ventilated refrigerator. Turn them regularly, especially during the first few days, to ensure even drying.\n\n\n\nA ventilated wine fridge, at 14\u00b0C and 74% humidity, is an excellent alternative.\n\n\n\nPack the b\u00e9rets firmly and avoid a rack with too wide a mesh: the meat sags, air gets trapped inside and the drying suffers. Also keep the humidity steady to prevent premature oxidation or an unbalanced microbial flora.\n\n\n\nKeep an eye on weight loss: the goal is a water loss of 45 to 50%. A 200 g raw b\u00e9ret should weigh about 100 g once dried. Below that threshold, the flavor will be less intense and the sausage will not keep as well.\n\n\n\nThis recipe follows the traditional method, without curing salt: the amounts of salt, temperatures and times given are what preserve the meat and must be followed to the letter, with impeccable hygiene; anyone who prefers an extra margin of safety can replace part of the salt with 0.6% nitrite curing salt, measured according to the manufacturer’s instructions.\n\n\n\nA recipe contributed by c\u00e9-line\n\n\n\n\n\n\tAuthentic Basque Berets\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t700 g pork shoulder300 g pork belly35 g salt1 g gray pepper2 g black pepper4 g four-spice blend1 g cilantro leaf0.5 g nutmeg2 g granulated sugar1 g garlic powder2 g Espelette pepper\t\n\t\n\t\tGrinding the MeatRun the pork shoulder and pork belly through a meat grinder fitted with an 8 mm plate.Mixing the IngredientsIn a large bowl or a stand mixer fitted with the paddle attachment, mix the ground meat with all the seasonings (salt, spices, cilantro, nutmeg, sugar, garlic, and Espelette pepper).Mix thoroughly until evenly combined.Resting the MixtureLet the mixture rest in the refrigerator for at least 12 hours. This step is essential to let the flavors develop and to make shaping easier.Shaping the BeretsDivide the mixture into 350 g portions.Shape the mixture into disks about 3\/4 cm thick, similar to a "Camembert". Feel free to use a ring mold with a plunger, because you need to pack the meat tightly to press out the airSetting Up for DryingArrange the berets on racks, spacing them well apart so they don't touch. Don't overdo it, but air needs to circulate. Also, the mesh of the racks shouldn't be too open, so the meat is well supported (remember, there's no casing, and even if you pack it firmly, the meat can sag and let air in)The goal is to allow even, flawless drying.Drying target: Target water loss: about 50%. Example: a beret weighing 200 g raw should weigh 100 g once dried. The right balance between flavor and shelf life lies between 45 and 50% water loss. Below that threshold, the flavor is less intense and the shelf life is shorter.Drying in the FridgePlace the rack holding your berets at the bottom of your refrigerator, ideally a well-ventilated one. Let them dry for 4 weeks, turning them regularly, especially during the first few days.Wine Fridge OptionA wine fridge can also be used as an alternative to the refrigerator, as long as it is well ventilated. Make sure the temperature stays at 14\u00b0C and the humidity at 74% for optimal drying.\t\n\t\n\t\tSpace the berets well apart on the racks so they don\u2019t touch and dry evenly.\nTry different levels of drying to suit your taste, but for the best dried meat or dry sausage flavor, aim for 50% water loss.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/202350","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=202350"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/202350\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/202170"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=202350"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=202350"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=202350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}