Canned pâtés and terrines, Bigorre pork... | Le Delas
Canned pâtés and terrines, Bigorre pork, Armagnac duck...
Composition: deer meat (25%), pork fat, pork throat, pork liver, lean pork, armagnac (2%), salt, pepper, spices.
This terrine is made in Gimont in the heart of the Gers. It is prepared without coloring or preservatives.
Composition: guinea fowl meat (25%), pork fat, poultry liver, pork throat, egg, Armagnac, salt, white wine, carrot fibre, garlic, pepper, rosemary (0.2%).
This terrine is made in Gimont in the heart of the Gers. It is prepared without coloring or preservatives.
Composition: duck meat (25%), poultry liver, pork fat, pork throat, green olives (10%), egg, white wine, salt, carrot fibre, pepper, nutmeg.
This terrine is made in Gimont in the heart of the Gers. It is prepared without coloring or preservatives.
Prepared acoording to Basque tradition, this Basque pâté is made from pork fat and liver, simply seasoned with chilli, salt and pepper.
Practical, it can be served as it is as a starter or an aperitif.
The recipe of this product has been guaranteed gluten free by its producer (cross contamination not guaranteed).
Composition: goose meat (27%), pork fat, pork and poultry liver, egg, white wine, salt, carrot fibre, pepper, spices.
This terrine is made in Gimont in the heart of the Gers. It is prepared without coloring or preservatives.
Composition: duck liver (20%), pork fat, poultry liver, milk, duck fat, fresh cream, egg, Sauternes (3%), spices, preservative: nitrite salt, sugars (dextrose), antioxidant: ascorbate sodium.
This terrine is made in Gimont in the heart of the Gers. It is prepared without coloring or preservatives.
This black pork pâté is made only from black pork throat and liver, salt, pepper and garlic. It is appreciated simply placed on a slice of country bread with a few pickles.
This pâté with Espelette pepper is presented in packaging ideal for resale.
This pâté with Espelette pepper will bring a touch of originality to your charcuterie starters, to be served simply with a slice of country bread.
This black pork pâté associated with porcini mushrooms will make your charcuterie starters original. It is appreciated simply placed on a slice of country bread. The Bigorre black pig is a purebred autochthonous pig, present in the central Pyrenees since time immemorial. Recognizable by his black dress and horizontal ears, he lives freely in his native territory, Bigorre, on the borders of the Hautes-Pyrénées, Gers and Haute-Garonne, at the foot of the mountains, in a landscape of meadows and undergrowth. Too fat, too slow, too unproductive, unsuited to intensive breeding and industrial standards, it had become an archaic, useless animal. Black Bigorre pork is reborn thanks to the exceptional taste qualities of this same fat! It indeed produces a very good quality fat, due to a significant amount of oleic and linoleic fatty acids. These good fats have many physiological advantages: cholesterol-lowering, preventing cardiovascular diseases, acting in the immune system.
This black pork pâté from Bigorre is made only from black pork throat and liver, salt, pepper and garlic. Its packaging makes it an ideal product for resale. For a starter, it will be appreciated simply placed on a slice of country bread with a few pickles.
A great classic in an ideal packaging for resale.
A tasty and simple recipe to enjoy with a slice of country bread and a few pickles.
The recipe of this product has been guaranteed gluten free by its producer (cross contamination not guaranteed).
A terrine delicately seasoned and refreshed with green pepper, a tender and generous recipe.
