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Our past 15 years expertise in the meat canning industry and our modern meat production facilities allow us:
- - to prepare safe quality gourmet products which can be available from your cupboard at any time.
- - to develop and adapt French country specialities to the canning process.
- - to comply with Australian Food Safety Standards using the HACCP concept program, allowing conformity and traceability of all our products.
- - to prepare food products free of artificial flavor and/or colouring additives.
- - to give our products a long shelf life. In addition, they slowly mature with time, improving taste and flavour.
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SOME TIPS
- - Our products have a shelf life of many years if they are not damaged and stored in a dry and cool area (18-20C);
- - After opening the can, in the case of liver pâtés, the surface may appear dark or grey.
This is not a problem. It is the result of a natural oxidation of the liver from the residual air in the can during the sterilisation process without any anti-oxidants.
- - For the same reasons, once the can is opened our liver pâtés will superficially turn slowly dark with time.
- - To serve our pâtés at their best, chill the can at 2-5C about 2-3 hours before opening.
- - Here are the following steps we recommend for a better presentation:
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STEP 1
Open and remove the bottom lid.
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STEP 2
Turn the can upside down and just open the top lid.
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STEP 3
Slide the pâté out of the can,
by gently pushing down the middle of the top lid.
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STEP 4
Heat the blade of a knife
with hot water.
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STEP 5
Cut through the pâté
in thin slices, using the pre-heated knife.
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STEP 6
For exemple as a nibble dish or an "hors d'oeuvre",
the slices of pâté delicately presented on a dish
in harmony with some green and/or red...fresh vegetables(ie: salads, tomato, gherkin...)
are ready to be served with crisp bread or crackers.
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