Denmark’s most popular pate and a big staff favourite here at ScandiKitchen. We love it on dark rye bread or crispbread, topped with pickled or fresh cucumber. For a more luxuorious version, try heating it in the oven for 10-15 minutes before serving.
Pigs liver, lard, water, flour, skimmed MILK powder, onion, salt, ANCHOVIES, spices, preservative: sorbic acid, stabilizer: E 450, E 451, Antioxidant: Sodium
<h4>Nutritional information per 100g</h4>Energy: 1090 kJ 260 kcal Protein 11 g carbohydrate, 5 g, of which sugar 0.5g, fat 22 g, of which saturates 8.5g, Salt 1.3g