Pork Pâté Country-Style by Hénaff - 78g
Country-style pâté can be served in a variety of ways. In rustic mode, you can enjoy the full flavour on a slice of traditional French bread. For a more sophisticated touch, the pâté can be served with a fresh salad of peppery arugula leaves. Helpful hint: a twist of the pepper mill (black pepper or mixed pepper and berries) will provide a pinch of delicious flakes that will perfectly complement the pate's gritty appearance!
To fully enjoy this pâté, we recommend a red wine with low tanin level, fruity and light such as Gamay or Beaujolais (Brouilly)
|Ingredients||pork liver, pork fat, pork meat (throat), egg white, potato starch, oignon, salt (0,7%), Armagnac, spice (mustard), garlic, tomato|
|Preservation||to be stored in a cool and dry place, away from light. After opening, to be transfered in an airtight container or a jar then stored in the cold part of a refrigerator (0° to +4°C) and consumed within 48 hours. Storing the pâté in its original opened can is to be avoided.|
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Hénaff is a family-owned food company with a rich history dating back to 1907, when the founder Jean Hénaff established it with the goal of promoting prosperity in the Bigouden region of Brittany by establishing a seasonal vegetable canning factory in the town of Pouldreuzic.
However, to keep the business active year-round, Jean Hénaff quickly searched for new products. In 1915, he introduced the iconic Hénaff Pâté, made from whole pork and a recipe that has been passed down unchanged through generations. The success of its unique and unchanged pâté allowed Hénaff to expand its product range throughout the 20th century, with a variety of canned vegetables, fruits, fish, and meat, and attain national recognition.
In the 1980s, Jean-Jacques Hénaff, the third-generation owner of the company, decided to focus solely on Hénaff Pâté due to the depletion of fish and vegetable resources in the Brittany region. He introduced Hénaff Fresh Sausage in 1995, which became popular in Brittany and was recognized by the state as an "Enterprise of Living Heritage" for its exceptional expertise in transforming whole pigs into Hénaff Pâté or Saucisse Hénaff.
Today, Loïc Hénaff, the fourth-generation owner, has continued to modernize the company by incorporating organic products, seaweed, and space food into its product line! The famous French Astronaut Thomas Pesquet even brought Hénaff pâté to the International Space Station.
The company is also committed to a responsible approach with a positive impact, known as BeGood 2030, to meet the challenges of sustainable development and ensure the well-being of future generations.