pork pate France

...The pork head pâté from Ferme de la Rousse will be perfect for your starters and appetizers. It is a specialty of pig cuisine. The head is cooked in a light broth to which we add organic white wine to give it a very pleasant aroma.

...A delight for the Holidays... Black Limousin pork, foie gras, and nuts, all in one pâté! Ideal when served with toasted gingerbread, salad, and a white wine from the Coteaux de la Vézère. No coloring or preservatives. 180 g...

...Duck Foie Gras Pâté 20% Weekend pâté, 175 g jar, 20% duck foie gras. Made by an ESAT in Périgord (an establishment that helps reintegrate workers with disabilities). Ingredients: fat and lean pork liver from the Southwest IGP, 20% foie gras, salt, pepper. We also offer in the same format: Basque Pâté with Espelette pepper, Country Pâté with Floc de Gascogne, Duck Terrine with Orange, Rabbit Terrine with Lemon Thyme, Country Terrine with Chestnuts, Pure Duck Rillettes, and Duck Cracklings. Other products in this category Feel free to ask us for our catalog and prices.

Founded in 1993, Maison Mayté is an artisanal charcuterie from the Basque Country. Maison produces a wide range of dry cured meats from the Basque Country: hams, sausages, dry sausages, flat or rolled bellies (ventrèches), chorizos, dry lomos... The Maison also offers its specialties based on duck (foie gras, duck breasts, confits, rillettes, foie gras pâtés), pork (Basque pâté, Basque pâté with...

The company MAS, located in Rouget in the Cantal region, specializes in traditional cured meats, salted products, and preserves from the Massif Central. The business offers products with simple and authentic recipes. For example, they offer a dry ham aged for up to 24 months in their drying facility in Rouget and a hand-crafted pure pork pâté. Maison MAS is renowned for the quality and authenticity of its products.