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Spanish Cabrales Cheese pâté, a product with a fine texture, very creamy, with the flavour and robustness of Spanish Cabrales cheese. Serve at room temperature with melba toast. Open it a few minutes before serving.
The famous Spanish scorpion pâté made using artisan techniques for Tierra Astur. This is a pâté with an exquisite sea flavour that is best served at room temperature accompanied by toast for spreading.
Spanish pâté made from spider crabs from the Cantabrian Sea using a traditional process to extract the meat for processing. A pâté with a distinctive marine flavour; serve at room temperature with melba toast.
An intense Spanish pâté made from wild boar meat, pork, bacon and pork liver, milk, eggs, brandy, thyme, pepper, gelatine and salt.
Delicious Spanish venison pâté also made with pork and bacon, milk, eggs, thyme, pepper, white wine, gelatine and salt. Serve as a first course accompanied by melba toast. Serve at room temperature.
Spanish pâté made from smoked salmon, fresh salmon, Asturias seaweed, vegetable margarine, milk, eggs, spices and salt.
Spanish pâté made using artisan techniques with sea urchins, hake, butter, egg and salt. A smooth texture and intense flavour of the sea, this is the Tierra Astur pâté with greatest intensity of flavour. Serve cold as a tapas or appetiser accompanied by melba toast.
Completely handmade, the scorpionfish pâté, urchin pâté and spider crab pâté, can be presented as an entry in any lunch or dinner.A different appetizer, natural and with the quality that Tierra Astur markets all its products.
A Spanish pâté made from mussels from the Cantabrian Sea, hake and various natural spices as the main ingredients.
A delicious Spanish pâté made from scallops fished from the Cantabrian Sea, hake, vegetable margarine, milk, eggs, sherry, natural spices and salt.
Spanish Pâté made using artisan techniques with black sausage, pork, vegetable margarine, milk, eggs and salt.