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Pierre Oteiza keeps his black Cochon Basque pigs in the Pyrenees some 6kms from the border with Spain.
Chorizo is very traditional in this French part of the Basque Country and Pierre seasons his with lots of garlic and smoked paprika to give the deep orange colour. He then ages it for 3 months.
We're looking for a Sunday Shopkeeper to join the team at General Store
Read more about the role and how to apply