Forest pâté with ceps
Roger Vidal
A pâté made in respect of craftsmanship Aveyron
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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