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Porcini Musroom Paté

Porcini Musroom Paté
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Boletus edulis paté will surprise even the most demanding customer with its smoothness, delicate aroma, and delicious taste. A gourmet paté that should not be missed!

This product is one of many La Chinata has selected from a range of Mediterranean products including pepper, tomato, porcini mushroom, etc. and used to prepare tasty patés enriched with extra-virgin olive oil.

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3,80 € tax incl.

Availability: Temporarily unavailable

Rating: 3.9/5 (19 votes cast)

Porcini Musroom Paté , 3.9 out of 5 based on 19 ratings

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The Boletus edulis is probably the most popular mushroom in the kitchen because of its exceptional texture and flavor. This mushroom is found mainly in autumn in shady forests such as the Sierra de Gata. Being so close to this delicacy's native habitat, La Chinata has not hesitated to use it to create a wonderful paté with extra-virgin olive oil. An exquisite, spreadable pleasure.

Ingredients: Boletus Edulis (72%), Extra Virgin Olive Oil, breadcrumbs (flour, water, yeast and salt), salt, garlic, acidity regulator: E-270 (lactic acid), sweet paprika.

May contain traces of nuts, gluten and milk. traces of cashew nuts, almonds, gluten and milk. 

Packaging: glass jar

Net weight: 180 gr

Culinary Uses:

The gastronomical possibilities are endless: use it for salads, pasta, pizza, or to go with vegetables, fish, or white meat. As part of a vinaigrette, it's an original, new way of dressing a salad.

We recommend eating these products with La Chinata Picos or Rosquitas.

A Mediterranean Temptation

Patés, meaning 'paste', are a French invention from the Middle Ages. It is said that the first olive paste, also known as 'olivada' or 'tapanade', came from Provence, although some contest that it already existed beforehand in other Mediterranean countries.

La Chinata has selected a range of Mediterranean products apart from olives, such as pepper, tomato, porcini mushroom, etc. in order to elaborate tasty patés enriched with extra-virgin olive oil that serve as tempting appetizers when simply spread on a slice of bread.


The history of La Chinata begins in 1932, in the region of Sierra de Gata in the province of Caceres. At that time, oil was obtained in very basic olive mills. Nowadays, however, they have the most modern grinding and pressing systems, which are still purely mechanical but extract a much bigger quantity with a clean and controlled method to ensure the quality of extra virgin olive oil.

Currently, La Chinata is a benchmark for the Gourmet market because of its commitment to the development of new products derived from extra virgin olive oil, to the innovation of new delicacies, and to exploring new market niches.

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    A Spreadable Delight
    You get home and…there’s nothing to eat! How many times has this happened to you? If you don’t have time to cook, we suggest an option which is rapid, simple, and delicious.

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