Pork liver Confit with Herbs of Provence

This delicate-tasting liver pâté with Herbs of Provence goes back to the methods of yesteryear. On the menu – long, slow cooking that respects ingredients and reveals their full flavour.

A subtle mix of meats. Containing 41% of liver, this pâté is easy to spread and provides a perfect blend of flavours. Spread it on a slice of toasted spice bread to bring out the recipe’s full flavour. As always, a very short list of ingredients. Pork neck – a “fine” pork fat -, pig livers of French origin, supplemented by a subtil flavor of Herbs of Provence.

It’s party time! Hénaff’s Liver pâté with herbs of Provence – fine, flavoursome ingredients presented in an attractive glass jar. It’s no surprise that this pâté is the perfect choice for an appetiser. Serve on lightly grilled toasts to provide a pleasant contrasting crunch to the smoothness of the pâté: all you need to spend an excellent moment in the company of other gourmets.