It is then stuffed into casings and dried. It can later be fried or cooked. Hams are cured, care being taken to avoid too much salt. French Basques take pride in their confit d'oie, or goose fried in its own fat. The Basque Country's significant diversity in climate and terrain has resulted in a great variety of available vegetables and fruits.
Peppers are very popular and are widely grown.
Used green, ripe, and dried, they are a key ingredient in the well known Basque egg dish piperrada. Garlic is another favorite, prized in cooking not only for its taste, but for its ability to trap oils in meats and gravies, thus enhancing the flavor. Desserts Sweet desserts do not appeal to the Basque palate as they do to many other cultures. Fruit and cheese are popular endings to a meal. Vitoria, however, excels in pastry making, and the Basque Country has a large chocolate industry.