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Anne Rozès

Schweinepastete "Christian Parra" von Anne Rozès

Schweinepastete "Christian Parra" von Anne Rozès

Regular price € 3,95 EUR
Regular price Sale price € 3,95 EUR
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24 in stock

Wenn man ein Schwein schlachtet, muss die Leber schnell verwertet werden, weil sie ein empfindliches Stück ist.

Und natürlich wird die traditionelle Schweinepastete zubereitet.

Im Baskenland hat jeder Bauer sein "Herstellungsgeheimnis".

Diese Schweinepastete ist ein altes Familienrezept von Christian Parra.

Dazu gehören ein halbes Lorbeerblatt und "Goulat". So wird in Baskenland der Schweinehals genannt.

Er verleiht der Pastete ihre Weichheit.

Allergene und Zutaten




Even the ancient Romans valued sardines and ate them salted, marinated or smoked. To this day, the sardine is and will remain a high-quality product if the quality and production methods are right.

Thanks to their short lifespan, they have absorbed very few pollutants from the sea and have a high proportion of omega-3 fatty acids, vitamins and trace elements. 100g of sardines (about 8 fish) contain 40% of the recommended daily dose of calcium and 100% of the vitamin D necessary to absorb the trace elements. In order for the human body to be able to absorb all of these valuable nutrients, it is essential that the sardine is preserved in high-quality olive oil, because only this oil allows the human body to break it down and metabolize it.

For the sake of enjoyment, however, you should definitely not do without the many other great creations from the incomparably rich range of flavors of canned sardines: sardines in a fruity sauce, in white wine, in butter, with water and lemon... try it out!

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