Category: Charcuterie
Sajikan pâté mewah ini – dengan babi hutan, truffle musim panas, dan Pinot Noir d’Alsace – di papan keju atau sebagai hidangan pembuka bersama segelas anggur merah.
The truffle aroma hits you right as you cut into it, and that Pinot Noir finish makes it taste way more expensive than it is. Served it on a cheeseboard with some cornichons and it stole the show.
Opened this for a dinner party starter and the truffle aroma hit immediately, even before slicing. The wild boar is rich but the Pinot Noir cuts through it nicely, and one 140g tin fed four of us with crackers.
The truffle and Pinot Noir really come through in the flavor, and the texture is silky without being overly fatty. I served it on a cheeseboard with some crackers and a glass of red, and it was gone in minutes.
