floare_sus

Slide background
Slide background

Pastes

Well how can I put this, when you put the meat and liver to boil in the pot, well cleaned, when you cut them, and you don’t bury them in spices… there is a measure to everything. The onion is also carefully added, and you must add pepper and thyme, to complete the taste.

Well, the sirs knew something when they made the pate, smooth. I don’t deny it, it is good, but when we make it… is like a liver sausage with thin skin…. And you add fat, a little garlic, and some nutmeg, but without onions. And then, this is smooth…

Well if you read this, you will need some bread.

Pork Liver paste Sergiana, 100g
Pork Liver paste Sergiana, 100g
0…+4°C, 20 zile

floare_jos