Description Assorted Pate Seasoned with Black Pepper and Spiced Pate to Fine Herbs
Presentation suggestion With oatmeal or rye bread, stained with tomato jam and thin slices of sweet and sour pickle. Serve as a canapé, tapa or sandwich.
Simplicity is not at odds with exquisiteness. The rough and exotic aroma of black pepper marries the softness and creaminess of the finest pâté.
The herbs of the Mediterranean countryside give our best pate an unmistakably ancestral and homemade aromatic touch. For deli and delicatessen. Half fill and weight, with or without bread.
Formats For deli and delicatessen.
6 slices of Cuit’s duck foie gras medallion
6 slices toasted bread loaf (round shape)
6 slices of quince
1 Arrange the toasted bread slices in a pan
2 Place a slice of quince
3 Place a slice of Foie Cuit’s Medallion
4 Decorate with salt curse
CHARCUTERÍA Y COCINADOS, S.A.
Pol. Ind. – Ctra. Riudellots, 13
17244 Cassà de la Selva (Girona) SPAIN
Tel. (34) 972 46 15 84