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A flavoursome Spanish pâté made naturally with fresh sardines (with the heads and insides removed and de-scaled), ground with tomato, vegetable margarine, potato, olive oil, natural spices and salt.
A smooth Spanish pâté made using traditional artisan methods from high quality Albacore tuna with margarine, milk, eggs, red peppers, spices and salt. No additives or preservatives.
Spanish Pâté made using artisan techniques with black sausage, pork, vegetable margarine, milk, eggs 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.
An intense Spanish pâté made from wild boar meat, pork, bacon and pork liver, milk, eggs, brandy, thyme, pepper, gelatine and salt.
A fine Spanish pâté, made using traditional artisan methods from desalted cod, fresh cod, piquillo peppers, vegetable margarine, milk, eggs and pepper. No additives or preservatives.
A Spanish pâté made from mussels from the Cantabrian Sea, hake and various natural spices as the main ingredients.
Spanish pâté made from smoked salmon, fresh salmon, Asturias seaweed, vegetable margarine, milk, eggs, spices and salt.
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.
A delicious Spanish pâté made from scallops fished from the Cantabrian Sea, hake, vegetable margarine, milk, eggs, sherry, natural spices and salt.
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