A traditional, coarse cut, pork pate from the Pyrenees which is in the shape of a small loaf of bread.
Firm textured and with a full flavoured, garlic infused taste, it is excellent eaten on sourdough bread toast with some crisp, sharp cornichons and full flavoured red wine.
Pork, pork liver, MILK, EGG, salt, potato starch, spices, preservatives: E250 and E252, garlic and antioxidant: E301
Storage and care
Keep refrigerated below 5°C