Pork cheek pate, Farmer Angus, preservative & additive free

R42

Out of stock

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From Angus: Below are some photos of the Verhackert making process but in short salt and spice the cheeks, we leave them for a week, double smoke them, mince them and pack.

Note that unlike the caged version our pork is dark. This is because of the Vitamin D they get from being outside as well as the betacarotenes and chlorophyll from the green grass that they graze on.

Type

Beef, Chicken

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