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Marine pate of albacore tuna and Breton pig. This pâté is a unique recipe cooked with albacore tuna fillets of North-East Atlantic origin and labeled "Cochon de Bretagne". Cooked on the island of Groix, this recipe is a reflection of the culinary heritage of the island and ancestral recipes cooked by sailors' housewives.
Pork (43.9%), albacore tuna * (39.1%), fish stock * (fish, water, shallots, garlic, olive oil, parsley, salt of Guérande), shallots, sea lettuce, Wheat flour, el Guerande, garlic, parsley, agar agar, black pepper, icing sugar, spices.
* Origin North East Atlantic
Traces of crustaceans, molluscs, celery, mustard, milk
Groix & Nature, France.