DUCS DE GASCOGNE PATE DE TETE DE COCHON TOMATE SECHEE ET PIMENT D

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 ro

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

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

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