Hénaff Pâté. The blue tin is unmistakable. The famous Pâté Hénaff is a traditional food  in Brittany and beyond; the recipe dates back 100 years.

It is made of pork (96%), spices, and a certain "je ne sais quoi," whose secret is jealously guarded by the Hénaff family. Hénaff uses fresh meat reared in the neighborhood and includes the best morsels of pork, like the hams and fillets, to produce a pâté with an exceptionally fine texture and unforgettable taste. It is aged six weeks before selling.

A specialty of Gascony, foie gras is one of the world's great gastronomic delicacies. These fully cooked foies gras from Rougié, France's leading foie gras producer, have a wonderfully rich flavor and silky smooth texture, and contain the finest liver and seasonings. Foie gras should be served chilled.

Rougie's traditional recipe is lightly seasoned with Armagnac. Refrigerate this luxurious treat before opening, then top with sea salt and cracked black pepper and serve on a fresh baguette.

Net Weight: 90 g. / 3.2 oz.
Country of Origin: Canada

Open doors to new culinary adventures and transport yourself to Gascony right with duck foie gras with truffles by Rougie. Considered one of the most significant French gastronomic masterpieces, this delightful and mesmerizing Mediterranean gourmet specialty will instantly become an irreplaceable part of your nutrition and add finishing touches to your French dinners. Rougie is prized for its unique, rich, and remarkable flavor profile, silky smooth texture, and delectable taste.

Refrigerate 20 minutes before opening. Remove both sides and gently slide out by applying pressure on 1 end.

Ingredients: Duck foie gras, water, truffles, Armagnac (Armagnac, salt, pepper), salt, gelatin, sugar, sodium erythorbate, white pepper, sodium nitrite.

Allergens: May contains : Milk, Eggs, Soy, Wheat, Mustard, Sulfites

Net Weight: 90 g. / 3.2 oz.
Country of Origin: Canada