Trumpet Of Death Pate (Mushroom & Pork)

Succumb to a pork pâté rich in taste, full of character where the trumpets of death, this wild mushroom, bring their forest note. A subtle taste, typicality and softness, in short a recipe that highlights the best products of our dear terroir with this much appreciated little taste of "come back to it"!

With this pâté with trumpets of death, your aperitif promises to be "deadly"!

INGREDIENTS : Pork meat and liver 78% (origin France), egg, rehydrated trumpets of death 5%, (water, dehydrated trumpets of death), semi-skimmed milk, onions, salt from Salies-de-Béarn IGP, parsley, PDO Espelette pepper, garlic, black pepper. Produced in a workshop using mustard.

PRODUCER

Our pâtés have been developed in collaboration with our quality producer: Montamat. . Charcutier Montalbanais, former cook at the hotel Le Crillon in Paris, Frédérique Montamat perpetuates the family tradition and its ancestral know-how. Based in Urrugne, in the Basque Country, the Montamat house manufactures artisanal and natural products with 118 years of experience behind it to offer you exceptional products including terribly good pâtés!