Paté with cep

Cep pâté is a traditional recipe from our countryside.
You can serve in "banderillas" with guindillas and pimientos del piquillo de Navarra.

Pork meat, pork liver, spices, salt, wheat flour, egg, sugar, cep (4,8%).

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

You can serve in "banderillas" with Cep pâté, guindillas and pimientos del piquillo de Navarra.