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.
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Only totally natural ingredients are used in the preparation of deer pate: deer meat, pork meat and pork belly, milk, eggs, thyme, pepper, white wine, gelatin and salt.
A gourmet quality pâté that you can enjoy accompanied by mini loaves of bread loaf.
Accompany it with other varieties of meat pâtés of Arbeyal, like the pâté de morcilla or the wild boar pâté, in a proposal of entrance with flavors that go from the most intense to the most pleasant, and that will therefore please all the diners .
“Arbeyal” venison pâté is packaged in an easy-open 100 g can.