Description haut de page ▲

Make a special selection several kind of paté: Basque pork paté, Espelette pepper paté, Melting Basque pork paté, Poultry liver mousse with Porto and Fine Champange liver paté.

Basque pork pâté: Pork meat, pork liver, spices, salt, wheat flour, egg, sugar. Espelette pepper pâté: Pork meat, pork liver, spices, salt, wheat flour, egg, sugar, sweet pepper, Espelette pepper AOC (0.4%) Melting of Basque pork: Basque pork fat, pork liver, milk, egg, salt, spices, sugar, Cognac Poultry liver mousse with Porto: Basque pork fat, poultry liver, pilk, egg, salt, spices, sugar, Porto. Fine Champagne liver pâté: Pork meat, poultry liver, spices, salt, wheat flour, egg, sugar, Fine Champagne brandy.

Storage haut de page ▲

Keep in a dry environment. Eat within 2-3 days after the opening and keep it in the fridge.

Suggestion haut de page ▲

Basque pork pâté, Espelette pepper pâté, Melting of Basque pork, Poultry liver mousse with Porto and Fine Champagne liver pâté are to be served chilled. Keep in a dry environment. Eat within 2-3 days after the opening and keep it in the fridge.