DUCS DE GASCOGNE PATE DE TETE DE COCHON TOMATE SECHEE ET PIMENT D'ESPELETTE 180G
DUCS DE GASCOGNE PATE DE TETE DE COCHON TOMATE SECHEE ET PIMENT D'ESPELETTE 180G
DUCS DE GASCOGNE PATE DE TETE DE COCHON TOMATE SECHEE ET PIMENT D'ESPELETTE 180G

DUCS DE GASCOGNE PATE DE TETE DE COCHON TOMATE SECHEE ET PIMENT D'ESPELETTE 180G

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Pig's head pâté, sundried tomato and Espelette pepper.

A true institution of French charcuterie, pâté de tête, which some also call head cheese, is transformed in our pots into a real gourmet gasconade!

Slow cooked in a broth embellished with onions, carrots, celery, thyme and bay leaf, the masks and pork cheeks are roughly cut. Our cooks then incorporate petals of sun-dried tomatoes with intense flavours, then add a warm touch of ground Espelette pepper. The preparation is then copiously soaked with local dry white wine.

Serving suggestions: Chill for a few hours at the bottom of the refrigerator before serving, then slice ​​with a thin blade of a knife, revealing the richness of its ingredients. A plethora of recipes are then possible, as a starter accompanied by a gribiche sauce or a caper vinaigrette, cut into sticks to be arranged in staggered rows on a gourmet salad.  For the more daring, cut a 2cm thick slice, sear on both sides in a very hot pan then serve on mash potato.

ALLERGENS: Contains Sulphites, Celery