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the gastronomyFrenchandBelgianfoie gras is usually Cook in oneTerrine(or other mold), is then calledPate in terrine. Traditionally, onefarcecooked and served in this last is called also Terrine. It may be cooked wrapped in a crust made ofmassorbread, as acakein which case it is calledPate en croûte. The pates are made with chopped ingredients or in small pieces, but are usually eaten sliced and spreadable. There are pies of all kinds ofbeef,birds,Rabbitandhuntingas well as fish and vegetables.
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Pate Ham with vegetable oils for breakfast or meriendas.delicioso with a good slice of toasted bread. 250gr.
The first ham that is spread, a different way of eating delicious, Iberian ham with a good slice of bread toast, ideal for breakfast and snacks.
Pate Ham with vegetable oils for breakfast or meriendas.delicioso with a good slice of toasted bread.700 g format.
Made by hand with the best Iberian pork liver a dot of Pedro Ximénez and raisins.
Made by hand with the best Iberian pork liver which makes our Pate a reference for consistency and flavor.
The Extremadura Cachuela, also known as stew, is a typical pate of the South of Extremadura, elaborated with liver of Iberian pork fried in Iberian lard with bay leaf, garlic, salt and paprika from la Vera.
The lomo zurrapa, is neither more nor less than the frayed pieces remaining at the bottom of the keel after doing the loin in lard, it is very typical of our land,
The first ham that is unta.una form other than eat Iberian ham. delicious with a good slice of bread toast, ideal for breakfast and snacks
Pate Ham with vegetable oils for breakfast or meriendas.delicioso with a good slice of toasted bread.
The first ham that is spread, a different way of eating delicious, Iberian ham with a good slice of bread toast, ideal for breakfast and snacks.
The lomo zurrapa, is neither more nor less than the frayed pieces remaining at the bottom of the keel after doing the loin in lard, it is very typical of our land,