Beef axoa with Espelette pepper
Cooked with Espelette pepper and onions, this traditional dish from the Labourd region will take you on a journey during your expeditions.
Price per batch
- -i.e. batch
Description
Beef Axoa with Espelette Pepper is a rustic dish: it is thinly sliced veal shoulder cut into cubes, mixed with potatoes, onions and pepper to enhance the taste of this recipe.
Packaged in a compact bag, it slips easily into your backpack during your hikes. You can even burn it in your campfire at the end of your meal, if you don’t want to bother. Weighing just 120 g, it rehydrates with 300 ml of water for a delicious 506 kcal meal. Ideal for regaining strength and energy.
Beef Axoa with Espelette Pepper:
– Prepared by the French brand Voyager
– A shelf life of 2 years
– A meal that fits easily into your backpack
Nutritionnal analysis
| Composiion | per 100g | per product |
|---|---|---|
| Energy value (Kcal) | 421 | 506 |
| Energy value (kJ) | 1756 | 2107 |
| Lipids (g) | 18 | 22 |
| Of which saturated fat (g) | 3.3 | 3.9 |
| Carbohydrates (g) | 53 | 64 |
| Of which sugars (g) | 8.7 | 10 |
| Dietary fibre (g) | 7.5 | 9 |
| Proteins (g) | 16 | 19 |
| Salt (g) | 1.9 | 2.3 |
- Potato 49%, oleic sunflower oil, freeze-dried beef 12%, tomato (powder and pieces) 9%, starch, glucose syrup, red bell pepper, onion, sugar, salt, milk protein, garlic, thyme 0.2%, Espelette pepper 0.2%, salt, pepper, provence herbs.
- Beef meat from France.