Let’s get this pâté started.
Spreadable meats? Oh by all means. A spoonful gets savory goodness into every nook and cranny of your bite, whether on a banh mi or as part of a charcuterie board. This sampler set lets you mix and match flavors and textures.
Flavors include:
Pork liver mousse: A rich and creamy mousse made from pork liver. You’ll get a touch of sweetness from the port wine blended in. It’s capped with rendered pork fat.
Pork pistachio pâté: A pâté done in the country style, meaning it’s more coarsely ground and rustic, this pâté has been mixed with pistachios and fresh herbs, then capped with rendered pork fat.
Pork rillettes: These rillettes are made from hand-chopped pork slow-cooked in pork fat with ginger and thyme. It’s essentially a spreadable confit, rich and balanced by the fragrant, warm spices.
Photography by Ty Mecham
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