Forest pâté with ceps
Roger Vidal
A pâté made in respect of craftsmanship Aveyron
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Meat pâté
Roger Vidal
The combination of porcini mushrooms and boletus with pork meat is a real treat for mushroom lovers. The pork meat, liver and fat used come from local farms located between Lozère and Aveyron. A few ground peppercorns and a drop of cognac enhance the whole, for a most tasty result.
How do I enjoy my forest pâté?
To enjoy this pâté at its best, serve it chilled on a slice of toasted farmhouse bread, with a glass of wine and friends! You can enjoy it as an aperitif, but also as a starter with a salad as an accompaniment, or at a country picnic in the countryside?
A traditional Aveyron product
Roger Vidal is an artisanal canning manufacturer based in the south of Aveyron, at the foothills of the Larzac plateau. For more than forty years, he has been delighting us with his numerous recipes inspired by the know-how of the South-West region.
Pork gorilla, Pork liver, pork fat, Rehydrated mushrooms 8% (Ceps and Boletes), eggs, Cognac, salt, binder (vegetable fibers, wheat dextrose), pepper
| Average nutrition facts | For 100g | |
|---|---|---|
| Energy | 385 / 1611.92 | kcal / kJ |
| Total fat | 37 | g |
| Saturated fat | 13 | g |
| Carbohydrate | 1.6 | g |
| Sugar | 0.6 | g |
| Proteins | 11 | g |
| Salt | 1.8 | g |
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