PURE PORK PASTA

Our canned pure pork pâté is the traditional pâté for sunny days! Simple, tasty, fresh, it comes with your picnics, your starters, your salads, and we traditionally sell it to the oyster cabins of the Arcachon Bay to accompany oyster platters. All our preserves are made with fresh products and meat of French origin, in our small artisanal cannery located in Les Landes. Made up of defatted throat, fresh liver and South-West pork shoulder, seasoned with Espelette pepper, this pâté will remind you of the best moments of summer. To accompany with good fresh bread and a glass of Tariquet or rosé (in moderation of course!).  In cooking, a pâté is a preparation made from meat, fish or vegetables, the ingredients of which have been chopped and spiced. HASnot to be confused with terrine which is baked in the oven. In charcuterie, it is generally made from a finely chopped mixture of pieces of meat or offal (such as liver), fat, vegetables, eggs, herbs, spices and other ingredients. , such as sometimes alcohols like cognac. In French cuisine, a pâté may be baked in a crust, like a pie, in which case it is called "pâté en croute". If it is cooked in a fairly deep earthenware dish, oval or rectangular in shape, it can be called a terrine. To make a beautiful charcuterie platter, consult our entire range of pâtés and rillettes.

 Preparation advice: Refrigerate your pâté at least 4 hours before serving and eat straight from the pot on a nice slice of fresh bread.