Iberian Pate with Smoked Paprika, 110 g

Iberian Pate with Smoked Paprika 110 g Finca La Barca

Discover: Iberian Pate with Smoked Paprika

Our Iberian Pâté with Smoked Paprika is a delicacy that captures the most authentic flavors of Extremadura cuisine. It's made with Iberian pork liver and meat , combined with the unmistakable Smoked Paprika from La Vera and a touch of extra virgin olive oil. Its creamy texture and smoky flavor make this pâté a gourmet experience. Presented in a practical 110g jar, it's ideal for surprising your guests with a quality appetizer.

Use and Pairings: Iberian Pate with Smoked Paprika

This versatile pâté elevates any appetizer or dish:

• Spread on toast, regañás, or artisan bread for a quick snack.
• Base for meat, pasta, or vegetable sauces ; adds depth and a smoky note.
• Filling for vol-au-vents or tartlets for sophisticated canapés.
• As an accompaniment to cheese and Iberian sausage boards .
• Perfect for pairing with young red wines or craft beers.

Preparation, Maturing and Marketing

The pâté is handcrafted with Iberian pork liver (27%) , pork meat and bacon, fried onions, mushrooms, wine, and spices. La Vera paprika (0.4%) is added, which provides its characteristic smoky flavor, and extra virgin olive oil (1%) . After blending and emulsifying the ingredients, the pâté is packaged in 110g glass jars and pasteurized for safety. It is recommended to store in a cool, dry place and refrigerate once opened, consuming within 7 days.

History and Origin

The recipe fuses two icons of Extremadura: the Iberian pig , raised in the pastures, and La Vera Smoked Paprika , made with peppers dried in oak smoke. Finca La Barca revives this tradition to offer a pâté that reflects the essence of the region. The combination of local ingredients and artisanal methods makes this pâté a symbol of Extremaduran flavor.

Characteristics:

• Net weight: 110 g.
• Main ingredients: Iberian pork liver (27%), pork meat and bacon, fried onion, mushrooms, wine, extra virgin olive oil (1%), La Vera paprika (0.4%), spices and aromatic herbs.
• Texture: creamy and spreadable.
• Flavor: intense, with smoky notes and soft wine nuances.
• Presentation: 110g glass jar, sealed and pasteurized.
• Storage: Store in a cool, dry place; refrigerate and consume within 7 days of opening.
• Allergens: Contains milk (lactose) and egg; may contain traces of soy, gluten, nuts, crustaceans, and fish.
• Origin: Extremadura, Spain.

Frequently asked questions about Smoked Paprika Iberian Pate 110g:

What makes this pâté unique? It combines Iberian pork meat and liver with La Vera paprika and extra virgin olive oil, offering an intense, smoky flavor.

How do you recommend consuming it? Ideal for spreading on toast, regañás, or bread, and for enriching meat, pasta, or vegetable sauces.

Does it contain gluten? It doesn't contain gluten among its ingredients, but it may contain traces due to its processing.

How should I store it? Store the sealed jar in a cool, dry place. Once opened, keep refrigerated and consume within one week.

Where is it made? This pâté is produced in Extremadura, using local products and traditional smoking methods.

Is it suitable for vegetarians or vegans? No, as it contains Iberian pork meat and liver.