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
Panier gourmand comprenant : Concassé d'artichaut, parmesan et jus de truffe 90g, Terrine pur porc aux figues Bio 90g, N°1 - L'authentique terrine
DUCS DE GASCOGNE - Panier Gourmand En Tête à Tête - Comprend 6 produits - Spécial Cadeau (901795)
Calaméo - ERV 2022 11 A TABLE
Buy wholesale Country Terrine, recipe from my Grandfather
Tomme de Chorizo de Porc Gascon au piment d'Espelette
Cuisine+a&d+No 27, PDF, Whisky
Renards Gourmets
PATE PAIRING GIFT BAG BLANC – The Wembley Store
Trio de verrines de Porc Noir de Bigorre 3 x 90 g - Pâté Rillettes
Pate reedite pour l anniversaire de l entreprise Ducs de Gascogne 90g