Guinea Fowl Pâté with Cep Mushrooms
Artisan-made in the heart of Aveyron
Delightful guinea fowl terrine accompanied with porcini mushrooms.
Serving suggestion : Served on toasted country-bread.
According to Aloyau et Cabernet blog "Franchement, ça pourrait faire un dîner. L'artisanalement fait se drape d'un petit côté chic dans des saveurs franchement affirmées. Miam, on en reprendrait."
(Honestly, it could make a dinner. The home-made fabrication draped with a very chic touch into powerful flavours. Yum, we can't get enough of it!).
Guinea fowl meat (25%), pork fat and meat, pork liver, chicken liver, eggs, rehydrated cep mushrooms 4%, salt, milk protein, pepper.
|Average nutrition facts||For 100g|
|Energy||338 / 1415.14 kcal / kJ|
|Total fat||31 g|
|Saturated fat||11 g|
With this product, we recommend :