Poultry liver rustic "pâté"

Traditional "pâté" from France. Confit liver is a recipe from South-West in which one are associated poultry and pork livers as well as pork meat.

Ingredients : poultry liver, pork liver, pork meat and fat, madeira wine (sulphites), gelatin, salt, pepper, garlic, shallot, spices. All meat used come from France.

Nutritional values for 100 g : Energy : 1350kj/326kcal, fats : 29g including saturated fatty acids : 10g, carbohydrates: 1.3g including sugars : 0g, proteins : 15g, salt : 1.5g.

Storage : keep refrigerated once opened and consume within 2 days.

Tasting advices : place the tin into the fridge and served chilled (6°C to 8°C).

Conditioning : Jar 380 g, can of 70 g or 130 g.