Awarded, Hand-crafted Association
|Net Weight (Grams)||
He only asks to age. The selection of raw materials is crucial. It is a typical pâté made up of a thin pork stuffing, 40% of whole duck’s Foie Gras and 3% of melanosporum truffles.
Honour Prize of the Périgord pâtés Show on the 11th of November 2018 at Périgueux.
Pork stuffing (origin France), 40% whole duck’s foie gras (origin France), whole eggs, 3% truffles (Tuber melanosporum), salt, white wine, cognac, pepper and sugar.
24,00€ VAT incl.
Keep at ambient temperature.
Without any preservative, this pâté must be opened at the last moment before to be served after having passed at least 12 hours in the fridge.
Side dish and Beverages
As a starter or for a festive aperitif. Can usefully substitute a foie gras. Serve cold with a Monbazillac sweet white wine.