Paté di Cinghiale e Spezie – Wildboar & Spices pate. From the award winning Caccia e Corte range of Tuscan pate and sauces.
While renovating an old restaurant in Castelfiorentina near Siena, chefs Rosalia and Piero Caruso came across some ancient recipes for traditional Tuscan paté and sauces, handwritten by a lady called Eugenia (still unknown). They have faithfully recreated them to produce a truly stunning range of game paté and sauces.
Wildboar is renowned for its superb lean and flavoursome meat and this wildboar pate is crammed with it. It is then expertly blended with pine nuts, raisins, extra-virgin olive oil, white wine plus local herbs and spices. It contains no conservatives or emulsifiers as many other game paté do.
You can taste the rich flavours of the Tuscan forests! Michelin star cuisine at its easiest, just open the jar and serve!
Perfect with a glass of good Tuscan red – and don’t forget to make a toast to Eugenia!
HOW TO USE – SUGGESTIONS
Perfect as part of an antipasto platter served on crostini, crusty or Tuscan bread.
Delicious on crackers too with a side of cheese.
Ideal for elegant sandwiches with soft bread.
Italians use it as a base for pasta and risotto dishes too. A little goes a long way!
Wild boar 65%, red onion, extra-virgin olive oil, potato, red wine, butter, carrot, celery, sea salt, raisins, pine nuts, mixed spices and pepper.
Long shelf life product. Once opened, keep refrigerated and consume within 1 week.
Wild Boar Meat 65%, Red Onion, Extra Virgin Olive Oil, Potato, Red Wine, Butter, Carrot, Celerey, Salt, rasins, Pine Nuts, Spices and Pepper, allergen – may contain traces of fish, celery, milk.