Aveyron pâté at Roquefort - 220g

Aveyron paste at Roquefort - old preserves of the past

Available in 6 Class = "msonormal" The history of Lucien Georgelin pâtés begins 40 years ago , when Lucien Georgelin himself prepared his pâtés in winter after having made his jams in summer.

Pâté of our regions , Lucien Georgelin wanted to pay tribute to his passion for the bicycle by making a Tour de France pâtés . We can discover 8 Gourmet steps composed of recipes made in France with meats and local ingredients .

our Aveyronnais pâté at Roquefort full heart of the southwest . He pays tribute to Roquefort and his legend who tells that a loving pasture, to follow a shepherdess, would have forgotten bread and sheep cheese in a cave from the Combalou in Roquefort . On his return, he discovered them covered with mold. He tasted the cheese and feasted. The roquefort was born.

this delicious pâté gives your meal all the convivial flavors of Aveyron , it is enjoyed with pleasure as well as input and picnic.

this pâté is as at home is developed without additives , which explains the grease above.

ingredients: pork throat*, pork meat*, roquefort 10% ( milk ray raw*, salt, rennet, lactic and referrals, penicillium roqueforti ) Poultry (water, poultry carcasses, onion, salt, pepper), shallots, pork liver, garlic, rum (rum, salt, natural aroma), pork gelatin, salt, pepper. *Origin France.

To be kept in the refrigerator after opening and consuming within 2 days.