An assortment of rillettes, prepared in Comtesse du Barry's workshops in the Gers:
| Producer: | Comtesse du Barry |
| Product Name: |
Baguette Rillettes de la mer |
| Product Type: | Pates, Rillettes and Terrines |
| Ingredients: |
Mackerel rillettes with Sichuan pepper: Mackerel* 56.1% - liquid cream (cream, stabilizer: carrageenan) - water - lemon purée - wheat flour - milk proteins and lactose - shallots - salt - lemon zest - Sichuan pepper 0.3% - Espelette pepper – garlic. *Scomber scombrus, caught in the North East Atlantic. Possible traces of celery, mustard, molluscs, crustaceans, nuts. Sardine rillettes with Espelette pepper: Sardines* 63% - liquid cream (cream, stabilizer: carrageenan) – water - olive oil - wheat flour - shallots – milk proteins and lactose – salt – Espelette pepper 0.1% - pepper. *Sardina pilchardus, caught in the North East Atlantic. Possible traces of molluscs, crustaceans, celery, mustard, nuts. Salmon rillettes: Salmon* 54.3% - liquid cream (cream, stabilizer: carrageenans) - smoked salmon* 10.9% - water - wheat flour - mustard (water, mustard seeds, vinegar, salt) - tomato concentrate - salt - milk proteins and lactose - pepper - coriander - sweet pepper. * Salmo salar, bred in Scotland, Norway or Ireland. Possible traces of crustaceans, molluscs, celery, nuts. Vegetable rillettes with seaweed: Vegetables 87.7% (carrot, garlic), olive oil, honey, seaweed 1% (wakame), salt, cumin, pepper. Possible traces of mustard, nuts, milk and milk-based products, fish, molluscs and crustaceans. |
| Weight: | 260g |
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