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Gourmet Pate & Terrines
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Teawurst (which means tea sausage) is a German-style sausage that is made from minced raw pork and bacon, seasoned, smoked and packed in moisture proof casing. It used to be a custom to eat the teawurst at tea time, hence the name tea sausage. Teawurst has a relatively high fat content, 30-40 percent which makes it easy to spread. If you like smoked meat this is a fine spread with a touch of papri...
Mousse de Foie de Canard au Porto
Mousse de Foie de Canard au Porto or Duck Liver Mousse with Port Wine is a lovely fine and creamy pate duck liver mousse with pork and Port wine. This artisan and handcrafted mousse is all-natural, does not contain artificial ingredients and is minimally processed. Les Trois Petits Cochons, the three little pigs, have been producing all-natural pates, in small handmade batches, using high quality ...
This Truffle Mousse Pate is made with pork, turkey and chicken liver, sherry, truffles, wild mushrooms and spices and is a delightful mixture of rich, sensuous flavors and creamy, delicate textures. This mousse pate features truffles, which have been used in Europe as culinary delights since ancient times and recently have increased in popularity among chefs and home cooks all over the world. The ...
Pate au Poivre Noir
Pate au Poivre Noir or Black Peppercorn Pate is a delicately ground pork pate sprinkled with crunchy black peppercorns. This gourmet pate is one of the creations of Les Trois Petits Cochons (The 3 Little Pigs that came from France) who started in 1975 as a small charcuterie in the heart of New York's Greenwich Village. Among their satisfied customers were Mimi Sheraton, James Beard, and others. Th...
Gold Medal Pate
Schaller and Weber's famous Gold Medal Liverwurst or liver pate is the winner of the International Exposition at Utrecht, Holland. This is a delightfully mild liverwurst of very fine consistency; indeed like a pate....
Wild Forest Mushroom Pate
A wonderful country-style pate from Alexian -Wild Forest Mushroom Pate; main ingredients premium pork and pork liver, chopped shiitake mushrooms and sherry wine. This pate has a fresh refined flavor that can be savored as an appetizer, on its own or in a variety of straightforward dishes. Try it in your Beef Wellington recipe or as a delicious complement to fresh vegetables....
Duck Liver Mousse with Cognac
Duck, pork, mushrooms, specially blended spices and a dash of fine cognac go into this pate; a winner of a Good Food award in San Francisco. This award-winning Duck Liver Mousse with Cognac is topped with aspic and made with duck liver and pork with fine cognac; it is Alexian exclusive is fresh, natural and sinfully delicious....
Pate with Goose
This pate contains goose liver and goose fat, in Germany it is called Ganseleberwurst; it is a fine spreadable creamy pate that has similarities with the French pate de foie gras. It is one of the popular pates we have on our site; well appreciated by many. Spread on a slice of rustic bread, or sourdough, or just eat the pate in slices. Serve with some pickles and you will love it....
Pate Forestier or Wild Mushroom Pate is a delicate mix of chicken liver, pork, white wine and cepes (porcini). This gourmet pate is one of the creations of Les Trois Petits Cochons (The 3 Little Pigs that came from France) who started in 1975 as a small charcuterie in the heart of New York's Greenwich Village. Among their satisfied customers were Mimi Sheraton, James Beard, and others. They got th...
Mousse du Perigord
Mousse du Perigord is a mousse containing duck, chicken, black truffles and sherry blended to perfection. Pair this gourmet pate with a light to medium-bodied white wine with citrus and tropical flavor notes or a full-bodied dry red wine with rustic and earthy tones. In the winter of 1975 Three Little Pigs opened a charcuterie in Greenwich Village and named it 'Les Trois Petits Couchons', French ...
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