European loaves and pates are the results of cultivating centuries-old traditions of using good quality forcemeat, but also utilizing giblets and offals. This type of ailment was already known in ancient Rome. However, the perfection in their preparation was achieved in the Old Continent in the 16th century, principally in France. French developed the most renowned recipes for the goose, chicken liver, and duck pate. But this category additionally includes products such as cured & cooked pork hocks, farmer's liver sausage, or the famous Polish blood sausage (kiszka). These selections of dishes can be prepared either from meat alone or with a mixture of giblets. Both of them taste really good. What makes these courses taste extraordinary, are also the proper additives and spices. Hungarians, Poles, and Romanians use a lot of pepper, ginger, nutmeg, salt, sugar, and aromatic alcohol. That is why their products’ flavors are so unique and perfectly good.
European loaves and pates may vary depending on the country they come from. In countries like Germany, Hungary, or Romania, they usually are made as spreadable sausage. Whereas in Belgium or France they are a kind of pie. Moreover, the ingredients may differ. For example, in Western Europe, they are produced with good quality meat. But in the Eastern and Center parts, the giblets are added. In those places, this type of product also includes pork&hicken liver and veal spread, seasoned pork lard, and lard with onion. And they are considered real delicacies there, most often eaten with bread. Pork bacon pate (smalec) in particular is a true delicacy from Polish mountains, loved as a perfect snack and appetizer. Fabko online store remains an appropriate place when You can browsing and ordering those extraordinary delicacies. How about doing it right now?
European loaves and pates, liver rolls, blood sausages, and veal spreads. Polish food online store.