Basque PORK PATE - 195G

PORK LIVER PATE Pork liver pâté with Espelette pepper. Ingredients: goula, pork liver and bardière fat, salt pepper, Espelette pepper A.O.P Using advice: Serve it after putting it in the refrigerator for at least one morning, either: – in slightly thick slices on country bread, – or on a dish of charcuterie accompanied by small Spanish “guindilla” peppers.