
Apple and raspberry crumble

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Cooked with Espelette pepper and onions, this traditional dish from the Labourd region will take you on a journey during your expeditions.
Beef axoa with Espelette pepper is a rustic dish: it is a minced veal shoulder cut into cubes, mixed with potatoes, onions and chili 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 get in the way.
Weighing only 120 g, it rehydrates with 300 ml of water to obtain a delicious meal of 506 kcal. Ideal for regaining strength and energy.
Beef axoa with Espelette pepper is:
- Prepared by the French brand Voyager
- A shelf life of 2 years
- A meal that fits easily in your backpack
Composition | Per 100g | Per product |
---|---|---|
Energy value in Kcal | 421 | 506 |
Energy value in Kj | 1761 | 2117 |
Lipids (g) | 18 | 22 |
Of which saturated fats (g) | 3.3 | 3.9 |
Carbohydrates (g) | 53 | 64 |
Sugar (g) | 8.7 | 10 |
Fibre (g) | 6.2 | 9 |
Proteins (g) | 16 | 19 |
Salt (g) | 1.9 | 3.22 |
Based on 1
review
Spiced up just right... without spice it wouldn't have got 4 stars but 3... (Translated review)
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