Meat department De Veurn' Ambachtse and 't Potje Paté form one whole. The workshop was founded in 1980 with the aim of producing fresh delicacies, including different types of pâté, using traditional methods. The wide range of pâté is above all the success story of the business.

Ingredients: 43% pork throats, 32% pork liver, onion, stock (water, vegetables), EGG, salt, BUTTER, CREAM, WHEAT flour, sugar, spices (MUSTARD), spice extract stabilizers E450iii

Contents: 180 g