La Chinata Venison Pate with Pedro Ximenez
MADE FROM SPANISH VENISON AND PX SHERRY
Slow cooked Spanish venison blended with sweet sherry
Perfect spread on bread, as part of tapas or with cured meats
A true Gourmet product, try it now!
Description
La Chinata venison pate with Pedro Ximenez is a delicious and healthy pate that combines the exquisite taste of venison, a classic in the gourmet world, with Pedro Ximenez sherry, a velvety-sweet sherry used very often in Mediterranean cooking.
This pate is highly recommended as a snack, as part of tapas or with a selection of cured meats and cheeses. Just spread on toasted bread, as it has a very soft and tasty texture, or with our Mallorcan rosemary biscuits.
It is recommended to serve the pate slightly cold if it is going to be spread on bread. Our Venison Pate with Pedro Ximenez combines perfectly with a glass of Lurton Toro or a craft beer such as La Socarrada.
Ingredients, Nutritional Values & Allergens
Ingredients
| Ingredients: Venison stew (water, lean venison (38%)), pork liver, pork fat, fried onion, mushroom, sugars, skimmed milk powder, Pedro Ximénez wine, extra virgin olive oil, salt, pea fibre, egg powder, garlic, corn starch, aromas, spices, herbs, |
| Net Weight: 120g |
| Best Before: See label |
| Country of Origin: Spain |
| Brand: La Chinata |
| Packaging: Sealed jar |
| Storage: Refrigerate once open, Store in a cool dry place |
| Usage: Ready to eat |
| Region: Extremadura |
Allergens
Nutritional Values
| TYPICAL VALUES | Per 100g |
| Energy KJ | 901.1Kj |
| Energy kcal | 216.6Kcal |
| Fat | 15.6g |
| of which saturates | 5.7g |
| Carbohydrate | 8g |
| (of which sugars) | 6.6g |
| Fibre | 1.6g |
| Protein | 10.3g |
| Salt | 2.575g |
Shipping Rates
For orders over £75
FREE
For orders over £75
£3.45
For orders over £75
£2.45
For orders over £75
FREE
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The Source
La Chinata
The history of La Chinata dates back to 1932, when the company began milling olives in the Sierra de Gata (Extrademura).
Originally layers of paste were formed, separated by circular plates known as ‘capachos’, which were placed in a press, and the olive oil was obtained by pressing. Nowadays, they have the most modern milling and pressing systems, which, although they are purely mechanical, can extract much more oil from the olives, in a clean and controlled way, to guarantee the quality of the Extra Virgin Olive Oil.
They have also ventured into other products such as honey, mayonnaise and pates.
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