Comté cheese pairs well with a variety of wines, including dry Arbois whites, Vin Jaune, dry(ish) sherry, Champagne, aged or mature white Burgundy, Nebbiolo, Pinot Noir, Rioja, red Bordeaux blend, Gamay Noir, Bordeaux, Viognier, and Jura.
The best pairing depends on the age and flavour profile of the cheese. For example, a fruity Comté with apricot and citrus aromas pairs well with a rich and fruity white wine, while a 15-month-old winter Comté pairs well with biodynamic Champagne.
A general rule of thumb is to pair Comté with a rich, dry white wine or a light to medium-bodied red wine with soft tannins.
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If you're scratching your head and wondering what raclette even is, don't worry, you're not alone. Raclette is a well-melting semi-soft, creamy-textured rind cheese created from cow's milk. The centuries-old Swiss dish known as raclette was probably invented by shepherds and farmers who would take a block of cheese to melt and eat by a campfire while tending to their livestock.
So, with Raclette cheese you can have a perfect party by melting it and scraping it onto delicious accompaniments. It's like a cheese lover's dream come true! The star of the show is the raclette cheese itself, which is melted and served with an array of mouthwatering ingredients. Today, a wide variety of cow's milk cheeses, including the following, are melted and served with raclette dishes:
Gouda
Tomme de chevre
Find the best Raclette cheese here!
Before you can start melting hearts (and cheese), you'll need to get your hands on a raclette grill.
What is a Raclette Grill?
You can enjoy raclette without a dedicated grill. A pot or skillet works, but a raclette grill adds festivity and efficiency, especially for gatherings.
You won't require a raclette warmer like those used in restaurants to melt big wheels of cheese. However, an electric tabletop raclette grill is simple to find almost everywhere that small kitchen appliances and indoor barbeques are sold.
These nifty contraptions have individual trays for melting cheese and a top grill for cooking meats and veggies. It's like a cheesy DIY buffet! Don't forget to stock up on raclette cheese, which you can find at your local specialty cheese shop or online.
Now comes the fun part – choosing the accompaniments for your raclette party. The possibilities are endless! Next to your traditional steamed potato and cured meats like ham or saucisson, you can offer an assortment of fresh veggies like cherry tomatoes or capsicums. Get creative and let your taste buds guide you!
Once you have all your ingredients prepped and ready, it's time to fire up the raclette grill and get melting. Place a slice of raclette cheese in each tray and let it slowly melt to gooey perfection. While the cheese is melting, grill your meats and veggies on the top grill. Once everything is cooked, it's time to scrape that melty goodness onto your plate and dig in!
No party is complete without some fun and games. Keep the cheesy vibes going with a raclette-themed trivia game or a cheese tasting challenge. You can even have a contest to see who can come up with the cheesiest puns – the winner gets a wheel of raclette cheese, of course!
Now that you know the ins and outs of hosting a raclette party, it's time to gather your friends, crank up the cheesy tunes, and let the melting begin. Get ready for a night of laughter, gooey cheese, and memories that will last a lifetime. Just remember, when it comes to raclette parties, the cheesier, the better!
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Today we would like to give you a very special traditional recipe from France but with a little twist! We're talking about the iconic Tartiflette, but we're ditching the bacon and going all-out with some succulent pork fillet! Why? Because this is as delicious as bacon but healthier, is a ripper choice because it's a lean cut of meat. That means it's got less fat than bacon, pork fillet offer an alternative to the smoked bacon as it is lean and rich in protein.
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You can find our pork fillet here!
Now, we know what you're all thinking. "Tartiflette? What's that, some fancy French dish?" Well, you're spot-on! It's a cheesy, creamy, and downright scrumptious potato bake that'll have your taste buds doing the kangaroo hop in delight.
So, Tartiflette is a quick and easy winter dish that only requires some ingredients: Reblochon cheese, here some Deliss reblochon options for you to be able to prepare Tariflette: Delice Du Jura and L'Artisan Mountain Man (Reblochon-style). You will also need onions, potatoes, white wine, pork fillet and pepper!
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4 Servings
1 reblochon cheese (The cheesier, the better - just like those cheesy pick-up lines)
1 kg (2.2 lbs) firm-fleshed peeled and sliced potatoes (Go for the gold with a kilo or two, depending on your hungry mob).
Pork fillet - about 200g (Either 200 g of Mild Pork Filet for an healthier option or 200g smoked bacon for a naughtier one. Want to be naughty and nice (our favourite option!), mix 100g of Mild Pork Filet with a 100g smoked bacon!)
2 large onions, diced (Make sure it's not crying more than a true blue Aussie watching a sad movie).
100 ml (1/3 cup + 1 tbsp + 1 tsp) white wine (Cheers to cooking and cheers to drinking - but keep it for the recipe, not just the cook!).
ground pepper and a dash of laughter (optional but highly recommended).
grated nutmeg (optional)
Preheat the oven to 200°C/400°F.
Peel the potatoes and cut them into pieces. Cut the onions into rings.
Brown the bacon and onions in a frying pan for 3 minutes. Add the potatoes and fry on medium heat for 20 minutes. Pour in white wine and cook for 5 more minutes. Season with pepper and nutmeg to taste – since the bacon is already salty, there is no need for additional salt.
Cut the reblochon in half crosswise to get two discs and keep the crust. Cut the bottom disc in pieces, and leave the upper disc whole or cut it into 2-4 pieces, depending on the size of your baking pan.
Mix potatoes, onions and bacon with reblochon cut in smaller pieces and place in a baking pan. Top it with the remaining reblochon, crust upwards.
Bake for 15-20 minutes, until the reblochon melts and turns golden brown.
Serve warm with a side of lettuce.
And there you have it! Your very own Tartiflette with a twist. It's a fair dinkum winner for a family feast or a bonzer get-together with your friends. So, grab a plate, take a bite, and let your taste buds do the Aussie dance of joy! Happy cookin' and enjoy! 🇦🇺🦘😄
Prepare for a delightful gathering where you'll be savouring an exquisite array of Spanish preserves, perfect for creating tantalizing tapas that will transport your taste buds straight to the Mediterranean coast.
1. Anchovy: The Umami Bomb
Cuca Anchovy Fillets are premium salt-fermented in the traditional manner before being packed and tinned in olive oil. Found in the cold waters off Cantabria, these anchovies have a high fat content that, along with the short curing process employed at Cuca, results in a fresher, creamier anchovy.
Serving suggestion:
Embrace the bold flavour of Anchovy by incorporating it into your cooking. Try adding finely chopped Anchovy to a classic Spanish tomato sauce, known as "Salsa Romesco," or blend it into a vinaigrette to drizzle over roasted vegetables. When used wisely, Anchovy can elevate your dishes to new heights of savoury goodness.
You can find our premium Anchovy here!
2. Chipirones in squid ink
Cuca Chipirones, are caught with jigs all through the Rías. They are delicately cooked in a sauce flavoured with squid ink after being cleaned by hand.
Serving suggestion:
To savour the true essence of premium Chipirones, simply warm them up and serve them as part of a tapas spread. For a more indulgent experience, lightly grill them and drizzle with lemon juice and olive oil. The result? A tantalizing taste of Spain's coastal charm that will leave you craving for more.
You can find our premium Chipirones here!
Next up, we have the succulent Mejillones, or mussels, another treasure from the seas of Spain. Mussels from the Galician coast prepared in one of the most genuine sauce in Spain: Escabeche, which is made with paprika, vinegar, oil, garlic and bay leaves. Frying process takes place with a meticulous temperature control in order for the mussel not to break due to its water content. We then add the sauce which has been also made in "La Narval kitchens".
Serving suggestion:
For a mouthwatering treat, try serving Mejillones as a tapa, accompanied by crusty bread to soak up the flavourful marinade. The mingling of briny sea notes with the tangy sauce creates a symphony of taste that will transport you straight to the Mediterranean coast.
You can find our premium Mussels here!
4. Sardines: The Silver Beauties
A true classic in Spanish gastronomy, Sardines come packed with bold flavours and nutritional goodness. Sardines caught off the Galician coast at dawn and canned with local Spanish delicious olive oil. Their rich, smoky taste adds depth to any dish.
Serving suggestion:
We love using Sardines to create delicious crostinis, combining the tender fish with roasted red peppers and a sprinkle of sea salt. Alternatively, you can enjoy them on their own or tossed in pasta for a quick and satisfying meal.
You can find our premium Sardines here!
5. Squid: In American sauce
And "La Narval squids" are a experience a burst of flavours with our premium Squid in American Sauce, a delectable delicacy that brings the essence of the sea to your plate. Squids are meticulously prepared and cooked before being immersed in a zesty American-inspired sauce.
Serving suggestion:
To truly appreciate the harmony of flavours, we recommend serving these delightful squids as a show-stopping tapas dish at your next gathering. Embrace the Spanish tradition of "tapeo" (the art of tapas), and watch as your guests indulge in the rich blend of savoury, sweet, and tangy notes of the American sauce. Pair it with a glass of crisp white wine or a refreshing citrus-based cocktail to elevate the experience further.
You can find our premium Squid here!
Last but not least, we have the premium Atún Claro, or Yellowfin tuna. Caught off the coast of Galicia only when the local yellowfin are at their peak. You will feel the difference between regular tuna and Cuca's Tuna because this premium Tuna is covered by the highest-quality delicious olive oil.
Serving suggestion:
You can find our premium Tuna here! .
And there you have it, a tantalizing tour through the world of Spanish premium preserves delights. From the tender Tuna to the bold Anchovy, each tin offers a unique taste of the Spanish coast and its culinary heritage. Happy cooking! ¡Buen provecho!
Let's begin our culinary tour in medieval Spain, where Manchego cheese originated. Its roots sink deep into the region of La Mancha, famous for its vast plains and extreme climate. The shepherds of yesteryear, knowledgeable about the properties of sheep's milk, ventured to create a unique and exquisite cheese. Manchego cheese, with its distinctive nutty flavour and firm texture, became a symbol of tradition and artisanal craftsmanship that has endured over the centuries.
You can find our Manchego cheese here!
Continuing our culinary journey, we arrive at the cured chorizos, those delicacies that have captivated generations. Chorizos, with their intense flavor, have a history that dates back to Roman times. Since then, they have been the faithful companion of our table, bringing character and authenticity.
Meet our chorizos here! And meet our hot chorizos here!
But we cannot forget about sobrasada, originating from the Balearic Islands. This soft and flavourful spreadable pork meat, seasoned with paprika and other spices, envelops us in its aroma and taste, reminding us of the richness and diversity of Spanish cuisine.
Meet our Sobrasada here!
Finally, we cannot fail to mention longaniza, a cured sausage whose origin is lost in the mists of time. Each region of Spain has its own variant of longaniza, each with its unique and distinctive character. Whether in Catalonia, Aragon, Andalusia, or any other corner of the country. Also, we are happy to say that our longaniza is 100% locally made but we follow the “Extremadura recipe” to deliver original longanizas here in Australia!
Meet our longaniza here!
Dish recommendation for using our chorizos:
Paella, is definitely the most iconic dish to use our delicious chorizos. Paella is originally from the region of Valencia, paella invites us to savour the perfect combination of rice, chicken, rabbit, vegetables, and spices. With each bite, we can taste the knowledge passed down from generation to generation, the stories told around the fire, and the passion that has kept this culinary tradition alive.
Finally, we are proud to unveil our newest additions to the catalog - an irresistible array of tinned treasures, including Tuna, Chipirones, Mejillones, and Squid, all sourced from a prestigious Spanish brand, "La Narval" and "Cuca". Dive into the flavors of the Mediterranean with our premium Spanish Tuna. Indulge in the delicate pleasure of Chipirones, baby squid expertly prepared to elevate your dishes to new heights. Immerse yourself in the briny goodness of our succulent Mejillones, capturing the essence of coastal Spain. And don't forget the delightful Squid, offering a chewy and flavoursome experience. Deliss welcomes you to embark on a gastronomic adventure, where each tin holds a world of Spanish tradition and excellence!
Dear friends, every bite of Manchego cheese, chorizo, sobrasada, longaniza, is a journey to the past, and a celebration of Spain's history. Behind each of these flavours lie centuries of tradition, culture, and love for cooking. So, at Deliss we use spanish original recipes but all of our cured meats are locally made. So, the next time you taste one of these delicacies, keep in mind that you are savoring a part of our history, a history that deserves to be shared and appreciated.
Raclette:
Raclette, a beloved dish from the French Alps, is a true delight for cheese lovers. Its melty, gooey texture and savory flavors call for a crisp white wine that can cut through its richness. A bottle of Sauvignon Blanc from the Loire Valley or a Chablis (Chardonay) from Burgundy would be an excellent choice. The bright acidity and citrusy notes will complement the Raclette beautifully.
Find Deliss Raclette cheese here: RACLETTE!
Saucissons:
Saucissons, the quintessential French dry sausages, are packed with flavors and come in a variety of types. For a classic saucisson sec, opt for a medium-bodied red wine with enough acidity to balance the richness. A Rhône Valley red (Shiraz or GSM) or a Beaujolais Villages would be fantastic choices. Their fruit-forward profiles and gentle tannins will harmonize with the saucisson's savory notes.
Find Deliss Saucissons here: SAUCISSONS
Comté Cheese:
Comté, a delectable French cheese with nutty and caramel undertones, deserves a wine that can enhance its complexity. A medium to full-bodied white wine like a white Burgundy (Chardonnay) or a Rhône Valley Viognier will pair splendidly. The wine's creamy texture and toasty flavors will beautifully complement the Comté's rich and nuanced taste.
Find Deliss Comte here: COMTE!
Rillettes:
Rillettes, a pâté-like spread made from slow-cooked meat, calls for a wine with enough acidity and structure to cut through its richness. A light-bodied red wine like a Beaujolais or a Loire Valley Cabernet Franc will work wonders. Their fresh fruitiness and gentle tannins will provide a delightful contrast to the decadent texture of the rillettes.
Find Deliss Rillettes here: RILLETTES!
Crémeux de Bourgogne:
Crémeux de Bourgogne, a luscious triple-cream cheese from Burgundy, demands a wine that can match its luxuriousness. A Champagne or a sparkling wine made in the traditional method will create a divine pairing. The effervescence and crispness of the bubbles will cleanse the palate, ensuring each creamy bite of the cheese is savored to the fullest.
Find Deliss Crémeux de Bourgogne here: CRÉMEUX!
Foie Gras:
Foie gras, a delicacy made from the liver of a fattened duck or goose, pairs beautifully with sweet and fortified wines. Sauternes, a luscious dessert wine from Bordeaux, is a classic choice. Its honeyed sweetness and vibrant acidity create a harmonious balance with the buttery richness of the foie gras. If you prefer a red wine, a late-harvest Pinot Noir from Alsace can also be a wonderful option.
Find Deliss Foie Gras here: FOIE GRAS!
As Bastille Day approaches, take the opportunity to celebrate the rich culinary traditions of France by exploring these delightful pairings of wine and French charcuterie and cheese.
Whether you're hosting a festive gathering or simply treating yourself to a special meal, these combinations will transport your taste buds to the heart of France. Remember, the world of wine is vast, so feel free to experiment and discover your own favorite pairings. Enjoy the festivities, and santé to a wonderful Bastille Day celebration!
To stay updated with the latest news, new products arrivals, and exclusive events, sign up for our newsletter on our website or follow us on social media @foodbydeliss! We look forward to welcoming you to our store and sharing the deliciousness of saucissons!
Try our great saucisson sec here!
Although many people might think it's a type of flour, the truth is that it's a "mold". And this mold is responsible for keeping away other harmful molds that could affect the product.
More specifically, it's a mold produced by bacteria called penicillium nalgiovense, whose purpose is to ward off any harmful bacteria. In other words, its function is to protect the meat. But besides that, it's also said to contribute to the distinctive aroma and flavour of traditionally made cured saucissons.
Many enthusiasts of these cured saucissons tend to eat it and cannot imagine removing it, as it seems to lose its charm. Not only that, many of them also claim that this coating adds a certain nutty flavour that they appreciate with every thin slice they savour on their palate.
You may also know that the normal colors of the saucisson casing are not completely white. On the contrary, it is normal for the mold to have a grayish, yellowish, or sometimes slightly green color. When you see that it is completely white or too even, question whether the saucisson has been produced naturally or not.
Try our great provence saucisson here!
Of course! The bacterium Penicillium nalgiovense has been evaluated and considered safe for use in the production of foods. It also can be removed if desired.
Try our great pastis saucisson here!
Be careful... this white powder is not always "natural mold". For example, when you buy saucissons at the supermarket, the white powder will be a completely different compound. This compound is called "food-grade talc". While this talc is regulated, its safety depends on compliance with established standards.
Additionally, it has a completely different taste. Saucissons that are naturally produced with this mold benefit from the action of the bacteria and its ability to safely and controlledly ferment and age the meat. The mold on the surface of the product helps improve its flavor and texture, as well as prevent the growth of other undesirable microorganisms.
Try our great hot saucisson here!
Make your own pack of saucissons here!
It's important to emphasize that it's not any type of flour, so people with celiac disease can consume it without any problem.
There are two delicious flavours of Lescure Butter: salted and unsalted. Each creamy pat brings a symphony of flavours to your palate, leaving you captivated by its delicate nuances. This artisanal butter boasts the perfect balance of richness and purity.
Here's what makes Lescure Butter an absolute delight for discerning taste:
Unparalleled Origin: The Charentes-Poitou region, nestled in western France, is famous for its lush meadows and traditional dairy farming practices. Each batch of Lescure Butter is meticulously churned to perfection, preserving the region's rich heritage and unparalleled quality.
Hints of Hazelnut: Unlock a symphony of flavors with Lescure Butter as it reveals delicate hints of hazelnut. This enchanting note adds a touch of elegance and sophistication to every dish, transforming ordinary culinary creations into extraordinary masterpieces.
Discover our two flavours of Lescure Butter here: Salted and unsalted
Delicate Grassy Flavor: The Charentes-Poitou terroir imparts a subtle, grassy essence to Lescure Butter, reminiscent of the picturesque pastures where the cows graze. This unique flavor profile elevates your cooking endeavors to new heights.
At Deliss, we are committed to curating exceptional products for our valued customers. Lescure Butter embodies the epitome of quality and tradition, making it the perfect companion for your charcuterie and cheese board. Whether you're spreading it on freshly baked baguettes, using it as a base for sauces, or crafting delectable pastries, Lescure Butter will effortlessly elevate your culinary adventures.
Visit our store today and discover the pure indulgence of Lescure Butter. Immerse yourself in its buttery decadence, enchanting aromas, and the heritage of Charentes-Poitou. Allow your taste buds to embark on a sensational journey like never before!
To stay updated with the latest news, new products arrivals, and exclusive events, sign up for our newsletter on our website or follow us on social media @foodbydeliss! We look forward to welcoming you to our store and sharing the magic of Lescure Butter with you.
You can get here our Brillat savarin and our Petit Brillat Savarin.
So, when we say that Brillat-Savarin is the pinnacle of creaminess, we're not exaggerating. Put yourself in the position of sinking your teeth into a cloud of deliciousness that caresses your mouth with each bite. This cheese nearly slides down your throat since it is so deliciously smooth, making you want more. It's the kind of cheese that will cause you to close your eyes and utter an uncontrollable "mmmm" with every heavenly bite.
Imagine a buttery, velvety fantasy that delicately melts on your tongue and leaves you feeling blissful. That is exactly what you can anticipate from Brillat-Savarin, a cheese so sublime it would even cause angels to weep with envious. This masterpiece was painstakingly crafted in the heart of France, where centuries of cheesemaking know-how meet contemporary indulgence.
You can get here our Brillat savarin and our Petit Brillat Savarin.
This cheese will take your dining experience to new heights, whether you're planning a gathering at your beach house or a soirée at your apartment. Leave a lasting impression on your visitors by serving them flavours they've never experienced before.
Like any true superstar, Brillat-Savarin doesn't hog the spotlight; it shares it! This versatile cheese is an expert at playing matchmaker with other culinary delights. Pair it with a crisp glass of champagne for a sensory explosion, or let it seduce your taste buds alongside some juicy, ripe fruits. It also loves to mingle with artisanal crackers, honey drizzles, and even a dollop of fig jam. The possibilities are endless, and the combinations are divine!
You can get here our Brillat savarin and our Petit Brillat Savarin.
Brace yourselves for a cheese experience that will transport you to a world of unparalleled luxury and pleasure. Brillat-Savarin is the cheese that dreams are made of. From its velvety texture to its heavenly taste, this French masterpiece will become the crown jewel of your gourmet collection. Don't deny yourself this unforgettable delight. Visit our cheese shop today and let your taste buds embark on a journey fit for royalty. Bon appétit!
Are you seeking for a tasty cheese that can be used into a dish or cheese board? Comte cheese is the perfect choice! Due to its distinctive flavour profile and varied uses, this French cheese is a favourite among cheese enthusiasts. Everything you need to know about Comte cheese, including its background, method of manufacture, flavour profile, and suggested pairings, will be covered in this blog.
History
The Jura area of France, close to the Swiss border, is the origin of the hard, pressed cheese known as Comte. One of the oldest cheeses in France, it has been produced in this area for more than a millennium. Farmers who wanted a way to save the milk from their cows in the summer originally manufactured Comte cheese. Appellation d'Origine Controlee (AOC) protection assures that only cheese created in the Jura region using precise methods can be named "Comte." Comte cheese is still made using traditional ways today.
To sum up, Comte cheese is a tasty and adaptable cheese that is guaranteed to be popular with cheese enthusiasts. It's a fantastic option for any cheese board or recipe because of its distinctive flavour profile and variety of applications. So why not use some Comte cheese in your upcoming dish or cheese platter? Your palate will appreciate it!
Preparation:
1) Season the chicken with salt and pepper.
2) The chicken legs should be added to the pan skin-side down with 1 tablespoon of oil. Use tongs to remove the chicken from the pan and set it aside after leaving it on medium-high heat for approximately 5 minutes to enable the chicken to caramelise and turn a nice dark golden colour.
3) Reduce the heat and add the leftover oil to the pan. Sweat down the onion and garlic with a dash of salt until tender.
4) Increase the heat once pliable and pour in the white wine. With a wooden spoon, scrape the pan's bottom to release the flavourful brown bits that will flavour the sauce.
5) After the wine has reduced by two thirds, put the chicken back into the pan. Add the chicken stock and leave to simmer; reduce by two-thirds.
6) Add the cream and reduce once more into a nice, thick sauce. The chicken should have been cooking for about 20 minutes by this time. While you complete the sauce, remove the poultry from the pan using tongs.
7) Once the cheese has melted and given the sauce a nice velvety texture, stir in the Comté and continue cooking over a medium heat. Add the parsley after it has been minced, and then season to taste with salt, pepper, and vinegar.
8) Serve the chicken either in the skillet with the sauce still on it or on plates with the sauce spooned on top. Serve the gravy with plenty of crusty bread to sop it up.
9) Serve with crusty bread, mashed potatoes or a simple green salad!
Meet our delicious saucissons, pâtés & rillettes and bakery here!
But Deliss Artisan is more than just a cheese and charcuterie store. Deliss it's a place where food lovers can gather to learn, taste, and discover new flavours and experiences. If you go at our store in west end market our staff will be always happy to share their knowledge and guide you through the selection, offering recommendations and pairing suggestions to help you create the perfect charcuterie board for any occasion.
So why not pay a visit to Deliss Artisan at the West End Market and discover the joy of artisanal charcuterie and french bakery? You'll not only be supporting a local business, but you'll also be treating your taste buds to some of the finest flavours.
Don't forget to also explore the rest of the West End Market, where you'll find a wide range of unique and locally made products, from handmade jewelry to delicious healthy food, fashion boutiques and handcrafted gifts. It's a great way to spend a day with family or friends, soaking up the atmosphere and discovering new treasures.
So, if you are a charcuterie lover in Brisbane, Deliss Artisan at the West End Market is a must-visit destination. With our curated selection of premium quality products, knowledgeable staff, and welcoming atmosphere, it's the perfect place to indulge in your love of good food and support a local business!
What is saucisson?
Saucisson is a type of cured sausage. It is prepared with ground or minced pork that is combined with other ingredients and spices. After that, the mixture is placed in a casing and allowed to mature and cure for a few weeks to several months.
Meet our saucisson pack here!
What are the different types of saucisson?
There are numerous varieties of saucisson, and each one has a special flavour, size or meat. The traditional Saucisson sec is a pure Porc dry-cured sausage typically consumed as a snack or served with bread and cheese.
Make your own pack of three here, and choose different types of saucisson!
How should saucisson be stored?
The best places to keep saucisson are a pantry or a basement because they are cool and dry. It must be kept away from dampness because that could deteriorate it. It should be refrigerated after being opened and then covered in parchment or wax paper.
Meet our provence saucisson here!
How should you prepare saucisson?
Saucissons are typically offered as an appetiser or snack. It can be added to salads or sandwiches for flavouring, or it can be sliced thinly and given with bread and cheese. Red and white wines, as well as other types, go well with it.
Is saucisson healthy?
The fat and sodium content of saucisson, like all cured meats, may be a worry for some. However, it is also a good source of protein and contains important vitamins and minerals, such as iron and zinc. As with all foods, it should be consumed in moderation as part of a balanced diet.
Can saucisson be made with another type of meat than pork?
Saucisson can be made with any meat, any spices, herbs, nuts, even cheese... There's thousands of variation but the main one is the traditional saucisson made only with pork.
Where can I buy saucisson?
You can find high-quality saucisson made with natural ingredients and an original French family recipe here at Deliss! ;) We use only traditional methods for the best flavour and texture!
In conclusion, saucisson is a delicious French cured meat that is rich in flavour and texture! You won’t regret trying our different types of saucissons! You can have a look here: Saucissons collection!
For example, did you know that hunters in Roman Empire times would take cacciatori (A close cousin to saucissons) on their hunting trips? And this is because saucissons will give you the energy you need for these long hours of walking. And also because this product preserves well after hours of being outside refrigeration. (In extremely hot weather, please try to keep saucissons in an insulated bag or cooler.)
So for your upcoming hiking excursion, check out this selection of products that will make your stomach feel happier while hiking!
Let's begin with our duck rillettes. This smooth and creamy spread is made from tender duck meat that has been slowly cooked (confit) in duck fat with white wine, bay leafs, cloves, and juniper berries, which gives it a delicate flavour, and makes it perfect for snacking on-the-go!
👉 You can find our Duck rillettes here!
Enjoy our Duck & Cognac Artisanal Pâté, crafted to enhance your outdoor dining experience. It has deep, smoky flavours. Each smooth bite captures the spirit of exploration and is reminiscent of the calm lakeside views and clean mountain air!
👉You can find our Duck and Cognac Pâté here!
For those who want something a bit more substantial, Deliss offers two delectable choices of cured pork fillet. Our mildly cured pork fillet is succulent, delicate, and oozing with flavour. For a fast and simple meal, it's ideal to add to salads or sandwiches!
But if you're looking for something with a bit more of a kick, try our Black Pepper Crusted Pork Fillet instead, if you want something a little more spicy. So if you're feeling a bit adventurous, try this Black Pepper Crushed Pork to add some fun to your hiking!
👉You can find our Cured Pork Fillet and our Black Pepper Crusted Pork Fillet here!
Finally, we recently launched our new product “Brets”, all-natural chips that would be a perfect appetiser for your hiking experience! Brets provides a wide selection of delectable choices that will satiate any craving, from the Fromage du Jura, Chévre piment d'Espelette, and Poivrons Grillés Chorizo flavour to Camembert and Cépes. Perfect for your outdoor activities!
👉You can find our Brets chips here!
Whichever option you select, our range of savoury spreads, flavoursome rillettes, saucissons, chips, are the ideal accompaniment to any hiking excursion. Therefore, why not bring some to your outdoor activities and send your taste buds on a memorable journey?
]]>For 4 portions:
- 12 bread slices.
- A little olive oil, for drizzling on the bread
- 12 slices of Raclette cheese
- 4 Tomatoes 4 garlic cloves, finely chopped
- Some ground pepper
- 2-3 pinches of salt
- 10 basil leaves, cut into strips
- Chives for decoration
- Raclette grill or oven/Air Fryer
Preparation
TIP:
Saucisson Sec for French people is like a baguette or a camembert, you will find some in every single household.
After moving permanently to Australia in 2009 it wasn't long (like any French person down here) before I was craving for Saucisson Sec. I decided to go on a “quest” to find some. It was difficult but I finally found some and started my own business to share it with the French community and French food lovers in Brisbane.
👉Try our Saucisson Sec and our Provence Saucisson Sec here!
But over time, I was unhappy with the consistency and taste so after a few months I decided to have my own range.
Our Saucisson Sec are made locally following traditional French recipes and savoir faire passed on in my family. They are made using local 100 % certified free range pork from Gooralie Farm, Goondiwindi, QLD.
Now we have a large list of products like Spanish chorizos, Australian cheese, French pates and rillettes, and the list goes on and on. But, although our list has expanded, let us tell you that our goal is still the same: “Create experiences that brings people closer. With our products we are confident that you'll be able to create the perfect gathering. It's not just about the food - it's about sharing and caring."
So whether you're looking to impress your guests with a beautiful French charcuterie products, or simply indulge in some of the best cheese Australia has to offer, we guarantee you'll leave our store feeling satisfied and inspired. A bientôt!
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We're pleased to introduce "Brets"! A new brand of chips that makes a great all-natural substitute for conventional chips. At Deliss, we don't think that enjoying a snack should require sacrificing taste or quality. Because of this, we have selected the best flavors with natural ingredients, like Fromage du Jura, that will satisfy your taste!
👉Get our Bret Chips Jura Cheese here!
Brets provides a wide selection of delectable choices that will satiate any craving, from the Fromage du Jura, Chévre piment d'Espelette, and Poivrons Grillés Chorizo flavour to Camembert and Cépes. Additionally, you can feel good about munching on Brets because, Brets is committed to supporting their local farmers who focus on growing good potatoes, which will make the quality of your crisps. Also Brets chips recover 98% of their waste and act daily to improve their carbon footprint.
Brets Chips Jura Cheese flavour are made with Jura cheese, a semi-hard cheese that is known for its nutty and buttery flavor. It is made in the Jura region of France and is aged for several months to develop its distinct taste. Brets Chips Fromage du Jura Flavour captures this delicious flavour and brings it to your snack time.
👉Get our Brets Chips Chorizo and Roasted Capsicums here!
Brets Chips Chorizo and Roasted Capsicums are a combination of sweet roasted capsicums and smoky chorizo sausage. These chips are made from premium potatoes that are thinly sliced and cooked to a crispy texture in high-quality oil.
👉Get our Brets Chips Camembert here!
Brets Chips Camembert are made from premium potatoes, they are then seasoned with a blend of natural and Camembert cheese flavours to create a unique and delicious taste.
These chips are perfect for snacking on their own or as an accompaniment to your favourite sandwich, burger, or dip. They are also great for entertaining and can be served at parties or gatherings along your favourite cheese and charcuterie.
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👉Get Brets Chips Porcini and Goat cheese and Espelette chili here!
Brets Chips Porcini (Cépes) flavour are made from thinly sliced premium potatoes which are cooked to a crispy texture in high-quality oil. They are then seasoned with a blend of natural flavour and porcini extract to create a fantastic and delicious taste.
Brets Goat cheese and Espelette chili has nutty taste enhanced by the Espelette chili. Espelette chili is a variety of chili pepper that is grown in the Basque region of France. It has a unique smoky flavour and a mild to medium heat level. Goat cheese's creamy and tangy flavour produces a complex and delectable flavour profile when combined with it.
Next time, remember to include Brets on your cheese and charcuterie board! We are eager for you to experience our chips, which are the ideal allies for any appetizer!
*Brets Chips Camembert are made with high-quality ingredients and contain no artificial colours, flavours, or preservatives. They are a tasty and satisfying snack that can be enjoyed by cheese lovers and foodies alike.
We want to celebrate International Women's Day with a story that fills us with pride. The story of Ann Marie and Carla, two extraordinary women in Australian agribusiness. We are very proud, here at Deliss, to bring to you two of Carla and Ann Marie's most popular cheese from their Sutton Grange Organic Farm: "La Luna - Baby" and "La Luna - Ring".
Both cheeses are made from 100% organic milk from their own goats, these cheeses are a true labour of love. Carla and Ann-Marie use traditional cheese-making techniques, and as a result, La Luna Baby has a flavour that is very creamy, a smooth texture, with a natural wrinkly rind. It's flavour has citrus notes and hints of fresh hay, which develop as the cheese ages. Unlike La Luna Ring which is more mature; and it has a little goaty, tangy, and peppery flavour.
You can find here 👉 La Luna Baby cheese and La luna Ring here!
Carla and Ann-Marie have dedicated their lives to establishing a farm that helps the community and to developing a more wholesome and sustainable food supply. In the area of organic farming today, Sutton Grange Organic Farm has become a pioneer. Many organisations have praised them for their dedication to sustainable agricultural practises.
Carla was raised in Warrnambool, a Victorian rural community, where the family received weekly deliveries of plain yoghurt from the cheese plant and raw (unpasteurized) cow's milk from the neighbourhood dairy. Carla holds a degree in education (music, history and politics).
Ann-Marie grew up on the outskirts of Melbourne, where her love of animals grew from raising ducks and pet goats. Ann-Marie has a Bachelor in Agricultural Science, a Diploma of Education, and a Graduate Diploma in Outdoor Education, and has completed 2 years of a Degree in Health Science.
“We wouldn’t be cheese makers if we couldn’t care for the land and the goats that produce the milk. It’s the balance of these activities that makes our life fulfilling”.
The perseverance and dedication of Carla and Ann have paid off, as their farm is now a top option for those seeking for high-quality organic food. They have inspired many other women to consider jobs in agriculture and sustainable farming practises. And we are very proud to work hand in hand with them, La Luna Baby is not only delicious, but it is also perfect for cheese boards, sandwiches, and even salads.
You can find here 👉 La Luna Baby cheese and La luna Ring here!
Let's take a minute to honour the outstanding work being done by women like Carla and Ann-Marie as we observe Women's Day. We are all inspired by their commitment to creating high-quality, organic goods.
Thank you for supporting Sutton Grange Organic Farm and for trying their delicious Luna Baby Cheese and La luna Ring.
Raclette, fondue and tartiflette season is officially open! It's time to think about organizing one of these winter's star meal parties with your friends and family.
Saint Nectaire, a French uncooked pressed cheese, was first introduced to the court of King Louis XIV by the Marshal of France Henry de Sennecterre. Saint Nectaire cheese is produced in the volcanic pasture lands of the Auvergne region of France. The richness of this natural grassland makes for milk with delicate aromas and gives the Saint Nectaire its original taste. This cheese has a soft, cream-coloured texture and a delicate nutty and mushroom flavour.
👉 Find St Nectaire online at Deliss.com.au!
Raclette Cheese has a rich history that begins in the heart of the Alps in France. Raclette name comes from the French verb ‘racler’ which means ‘to scrape’. It's an allusion to the way in which the melted cheese is scraped from the half-wheel. Raclette is a brownish-orange coloured cheese and has a very distinctive aromatic smell with a creamy texture. Raclette is a very smelly cheese but eating raclette is very fun and the perfect excuse to invite your friends and/or family over. Raclette is best eaten with cured meat and potatoes.
👉 Find the best Raclette cheese online at Deliss.com.au!
This artisanal goat’s milk cheese is made in the Midi-Pyrénées region of France. Tomme de Chevre has a unique texture and taste that casts out a strong goaty smell with flavours reminiscent of fruits as well as hazelnut.
👉 Find the tastiest Tomme de Chèvre online at Deliss.com.au!
Gouda Villa Truffo is a beautifully rich and tasty cheese that contains pieces of Black Italian Truffles which gives a luxurious and irresistible flavour. Gouda Villa Truffo is a cheese for the true gourmet.
👉 Find Gouda Villa Truffo online at Deliss.com.au!
Abondance AOP is a semi-hard, unpasteurised cow's milk cheese that is also called tomme d'Abondance. It has a light yellow colour with a firm and supple texture. This cheese has a fruity, buttery flavour with a hint of hazelnut.
👉 Find Abondance AOP online at Deliss.com.au!
Comte AOP is a traditional cheese made from raw milk in the Jura Massif region of France for more than 1000 years. Comte cheese has a unique satiny, ivory-coloured body and a wonderful taste. Mild but sharp, Comté AOP 18 Months is the perfect cheese to begin your journey in the world of cheese.
👉 Find the tasty Comte AOP online at Deliss.com.au!
Matured on spruce boards for several months, this cheese may have a few holes spread over the edge.
If you love Comte and Gruyère, you'll enjoy Tomyere Montagne AOP as much with its buttery and nutty flavour. A definite addition for a perfect fondue Savoyarde.
👉 Find the Australian Gruyere online at Deliss.com.au!
Unfortunately, raw milk Reblochon cheese is not available in Australia but those two below are the cheese you need to make a perfect Tartiflette:
L'Artisan Mountain Man Organic, made by a French cheese Maker in Victoria, is an Australian Reblochon-style washed rind with a slight pungency, yet round and complex meaty flavour. This is the cheese you need to make the perfect Tartiflette.
👉 Find Mountain Man Organic here!
Delice du Jura (Reblochon style) is a French creamy cheese, made with cow’s milk. Delice du Jura gets runnier as it ages, oozing with delicate fruity notes and a nutty aftertaste that’s very pleasing to the most palate!
👉 Find Delice du Jura online at Deliss.com.au!
They are both great options! If you like bolder, stronger flavour go for my favourite, the Mountain Man. If you prefer something more subtle and delicate pick the Delice du Jura. Either way, you can't go wrong!
When baked, it’s a delight to your senses in every single mouthful. It's fatty, creamy, buttery. If you let it ripen, you can also eat Chalet du Jura cheese straight out of the pot, no need to bake it. Dip some fresh baguette in it and scoop it up. Careful though, you may end up going all in with a spoon!
👉 Find the creamiest Chalet du Jura online at Deliss.com.au!
Did you know that Raclette comes from the Middle Ages, when shepherds used to gather around a delicious Raclette to regain their strength. the cheese has a very distinctive pleasant, aromatic smell with a creamy texture, which does not separate even when melted.
Raclette is one of the most famous cheeses in France, which is most commonly used for melting during a Raclette party.
🍽️ To create the perfect Raclette party, your cheese need to be accompanied by roasted or cooked potatoes, vegetables, meat, cold cuts, pickles, onions, and bread. This is the perfect dish to share with friends and family.
🍷 Raclette goes best with light white wines or traditional kirsch liqueurs.
Comte was one of the first cheese to received the prestigious AOC designation (PDO - protected designation of origin) which protects the production and quality of this iconic French cheese.
Comte is one of the most popular cheese in France and considered as one of the finest cheeses in the world. This is the result of the work of farmers in harmony with the mountains and the landscapes that surround them.
🍽️ Comte AOP 18 months goes well with many recipes. It can be enjoyed on any occasion. It has to be on every cheese board and can be used to make many dishes, from starters to main courses. You can enjoy Comte in Fondue or croque-monsieur.
🍷 You should get a white wine of Jura or a Champagne to fully enjoy Comte.
Delice du Jura (Reblochon Style)
Last but not least, let's talk about Reblochon. This cheese NEED to be added to your next cheese board. There is no greater pleasure to get a piece of Reblochon after a long day at work.
For those who love Camembert, Bris and/or other creamy cheese, we would recommend you to try Reblochon to experience the next level of soft-ripened cheese flavour without getting stinky.
🍽️. Delice du Jura (Reblochon style) pairs well with crackers and dried fruits. You can also enjoy this delicious cheese baked on potatoes in a traditional French recipe named La Tartiflette.
🍷 A crisp white from the Jura would be a great match with Reblochon as well as a red wine from the same region would also be a complimentary match.
To create the perfect cheese board you need to create a beautiful base with a few varieties of cheese, some jam, nuts, an assortment of dried or fresh fruit, and plenty of bread and crackers.
LET US KNOW YOUR 3 FAVOURITE CHEESE AND THE REASON WHY THEY ARE IN YOUR TOP 3.
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The secret of Foie Gras was discovered by Egyptians when they were hunting migratory ducks and geese in the waters of the Nile River. This place was a crossing point for migrating geese and ducks, giving the Egyptians ample opportunity to observe the ease with which the birds built up fatty reserves to sustain them on the journey home.
Later the Egyptians passed on this practice to the Greco-Roman world. Before it was called foie gras after the 12th century, it was first known under different names such as ficatum (derived from the Latin, fig), figido, fedie and feie. However, despite the Gauls having adopted the technique of fattening, foie gras gradually disappeared with the fall of the Roman Empire but came back thanks to the Italian explorer, Christopher Columbus.
Foie Gras became a success in France and is today one of the best-known and most-appreciated French dishes, thanks to its quality and its history. Nowadays, France is the country that consumes the most foie gras. It is also the country that produce the most of it as 75% of the worldwide production come from France.
On Christmas day, French people are looking for some delicious food which you don’t serve up all year round. A traditional Christmas meal need to be special and foie gras is one of those foods which aren’t eaten every day. This meal is something that need to be reserved for special occasions and what better time of year than Christmas to enjoy this luxury with your family?
To enjoy Foie Gras at its finest during Christmas, Deliss created some special boxes for you:
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WARNING: However, please never called it a salami in front of your French friends or they will never talk to you ever again ;-)
Saucisson, which gets its name from salsus (salty in Latin) has been made in France since the Roman times when France, called "La Gaule", was part of the Roman empire. Saucisson recipes and techniques were found during this period of the Roman Empire 2000 years ago.
The Romans fell in love with French porks and started to produce their cured meats in France. This period of history certainly marks the beginning of the saucisson. Nowadays, more than 110,000 tons of saucisson sec are eaten in France every year.
There are many different varieties of saucisson that can be found in France. According to traditions and regions, there are many varieties of Saucissons depending on the manufacturing process but also on the meat used. Each region independently came up with its own ideas of seasoning depending on what’s available locally in terms of herbs, nuts, etc. Each of these saucissons have been perfected with passion over the centuries!
All these varieties have one thing in common… the ability to calm your rumbling stomach and on many occasions, be the perfect partner for a lovely glass of wine and a cheese plater.
In addition of being the only saucisson in Australia made with Certified Free-Range Pork, our saucissons are made from an old original French recipes from Philippe's family that originates from Ardeche.
"L'Ardeche" is an area in South East of France well known for its long tradition of agriculture, farming, and meat curing. As it is the case for many foods in France, our saucisson's recipe and techniques have been kept secret within the family and passed on from generation to generation in Philippe's family. When his children will be old enough they will carry on the family tradition.
More than a meat, saucisson is part of the French culture. It’s a symbol for France. You will find some in every single household as you will find baguette or cheese.
The popularity of saucisson stems from its strong association with the apéro (appetizer). French people love to eat saucisson at the end of the day when meeting their friends for a drink and some nibbles, to unwind and catch up.
Nothing could be as perfect as a slice of saucisson with your favourite piece of cheese and a special glass of wine.
Le Goûter is an old French tradition that comes from the French verb 'Goûter', which means 'to taste'. As you may know French people traditionally have their lunch between noon and 1pm and eat dinner around 8pm. So "Le Goûter" happens between these two meals, around 4pm. It could be the equivalent to the British afternoon tea.
If you prefer something more savoury, it is up to you! You can get a slice of bread with butter and saucisson or just a slice of bread with pâtés or rillettes. Some also like to get some cheese for Le Goûter!
All pastries and bakery products are available for Brisbane Metro Delivery only: French Baguette, French butter croissant, French almond croissant, chocolate croissant, chocolate twist, French large snail.
To experience the subtle aromas and delicate flavours of your foie gras, we recommend taking it out of the fridge 30 to 45 minutes before serving. If you bring it out when it is too cold, you won't be able to enjoy all of the tastes.
Bread and crackers:
We recommend farmhouse bread, sandwich bread, brioche or canapé crackers. For more flavour don't hesitate to toast them. If you like sweet and savory combinations, you can serve foie gras with a bread containing fruit and/or nuts. Important: Do not spread it, just place it gently on the bread.
Fruits:
Fruit makes for an excellent accompaniment to foie gras, whether in a jam or compote. You can serve it with figs, pears, grapes or dates. Sweet jams, sauces and marmalades with slightly sour flavor is one of the best ingredients for serving foie gras. Light sweetness wonderfully complements the taste of duck or goose liver.
Onion Confit with Truffle: Reduced in sweet white wine syrup, the onions develop all their fruity flavours. It is sublimated by the subtle perfume of the truffle. This refined confit accompanies your festive moments and sublimates marvelously your dishes.
Fig Confit: The sweet flavour of the figs sublimates your foie gras. Cooked in a copper cauldron, this fig confit by Lucien Georgelin reveals all its aromas. This culinary accompaniment will bring to your dishes a touch of originality and many flavors.
There is a list of wine that pairs well with Foie Gras. First, all the wines in southwest France such as Jurançon or Monbazillac, sweet Bergerac, a pungent Loupiac, or a Sainte-Croix-du-Mont bring out the best in Foie Gras.
Other rich, sweet white wines also go well with foie gras. It includes sweet Loire Valley wines, Alsatian vendange tardive or sweet German Rieslings.
The combination of foie gras and Champagne (not too dry) is also a great choice and tastes very good. It allows the pure foie gras flavour to come through in every bite.
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Among our 4 new products, you can find a Nitrate Free Smoked Bacon 200g sliced pack, a Fricandeaux 170ml jar, a Capocollo 100g sliced pack and a Little French Ham also known as "Jambon de Bayonne".
From the rustic, humble, and delicious traditional French Pâté de Campagne (Country style pâté) to the delicious Snail Pâté in Persillade, discover this brand new range of French-made products!
Discover two new products that will bring to your dishes a touch of originality and many favours.
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Ingredients: 200g spaghetti, 1 tbs extra virgin olive oil, 2 x 100g Mild or Hot chorizo, finely chopped, 1 garlic clove, crushed, 1 sprig rosemary, finely chopped, 2/3 cup (50g) grated parmesan, 2 tsp white vinegar, 2 eggs, 1/2 cup chopped flat-leaf parsley leaves
Recipe:
1. Bring a large saucepan of water to the boil over high heat.
2. Place chorizo and oil in a cold frypan, then place over medium heat. Once it begins to sizzle and the fat starts to render, cook, stirring, for 6 minutes or until crisp.
3. Meanwhile add the pasta to the water and cook until al dente.
4. Add the garlic and rosemary to the chorizo and cook for 30 seconds until fragrant then remove from the heat.
5. Use tongs to remove pasta from the water and place into the pan of chorizo, allowing excess water to follow along with 1/3 cup water.
6. Return the water to just below a simmer. Add the vinegar then gently lower in the two eggs using two small bowls. Poach for 2 minutes for very soft eggs.
7. Toss the pasta with half the parmesan and a little more water if needed and parsley and divide between bowls. Top with the eggs.
8. Sprinkle with extra parmesan, parsley and cracked pepper.
Ingredients: 4 x 150g Mild or Hot chorizo sausages, 1 onion, chopped, 2 garlic cloves and crushed, 1 tsp each smoked paprika, ground cumin, 1⁄2 tsp chilli flakes, 400g can chopped tomatoes, 400g can red kidney beans, 2 ripe hass avocados, cut into wedges, 500g mixed tomatoes, chopped, 1 jalapeno chilli, thinly sliced, 2 tbs white wine vinegar, 2 tbs extra virgin olive oil, 1 tsp Tabasco, Corn chips, sour cream, micro coriander (or coriander), lime wedges to serve.
Recipe:
1. Squeeze the meat from the chorizo casings. Add to a cold frypan, then place over medium heat. When it begins to sizzle, and the fat has started to render, cook for 2-3 minutes.
2. Add the onion and cook for a further 2 minutes or until slightly softened. Add the garlic and spices and cook for a further 5 minutes, then add the tomatoes and 1 cup (250ml) water.
3. Simmer for 10 minutes until reduced. Stir through the beans to warm through.
Our cheese range is growing with the arrival of 4 new Cheeses!
From skimming to moulding, their cheeses are made by hand. By using milk produced in an environmentally and socially responsible way all their cheeses are Organic certified.
This translates into milk with much higher calcium content enabling them to make semi-hard and hard-cooked cheeses in the best conditions. The quality of the cream is also amazing, a direct consequence of the diversity of the cows feed.
Their cheeses have a strong tastes and distinct personalities and bring all the goodness of the local organic grass-fed milk provided by John Smith’s farm from the co-op Organic Dairy Farmers of Australia.
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Rillettes are pork, chicken, or duck meat (it can also be fish) that’s been chopped or shredded, cooked in its own fat, minced, and mixed with some of the fat from the cooking process.
Rillette’s texture is loose with threads of meat visible. Its preparation process looks like another famous French cooking technique called 'confit'. It cooks a whole piece of meat in animal fat under low heat with minimal seasoning. The difference is that confit items are usually cooked and served whole, whereas Rillettes are the result of shredding the confit.
Pâtés are meat, organ meat, herbs, or seasonings that have been finely or coarsely crushed. Organs like Liver are often used to give an earthy character to the Pâtés.
No worries, the liver is just an ingredient used to add flavour to the Pâtés, it does not taste like the liver. Pâté has so many more delicious, complex flavours thanks to the herbs and spices!
In rillettes as well as in the Pâtés the meat’s consistency is transformed, but that is probably where the similarity ends. Rillettes is at best a distant relative to pâté in the forcemeat family. Pâtés are smoother and usually use organ meat, like liver whereas Rillettes will use meat from the leg, thigh, shoulder or rib.
French people spread Pâtés and Rillettes on bread slices with cornichons (pickles). However, you might also want to serve them with other pickled vegetables, without forgetting to accompany your appetizer with a glass of wine! It is important to have a balance with the rich flavors of pâté and Rillettes and the wine. A light red or white wine would have the depth of flavor and richness to go with your Pâtés and Rillettes!
Pâtés can also be used to make a delicious Pâté en Croûte. To do so you, need to wrap the pâté in puff pastry and bake it. We'll soon share a recipe for you to make the perfect Pâté en Croûte.
How do you know you don’t like it if you’ve never tried it before?