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Porcini & Truffle Paté

Porcini & Truffle Paté
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The unique marriage of flavors in this paté is extraordinary, and the taste of truffle sinks into your mouth for an inimitable sensation that foodies will not easily forget.

La Chinata has selected a range of Mediterranean products such as pepper, tomato, and porcini mushroom in order to elaborate tasty patés enriched with extra-virgin olive oil.

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4,50 € tax incl.

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Rating: 3.9/5 (28 votes cast)

Porcini & Truffle Paté , 3.9 out of 5 based on 28 ratings

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The Boletus edulis is probably the most popular mushroom in the kitchen because its texture and flavor are exceptional. This mushroom is found mainly in shady forests such the Sierra de Gata, where the majority of the national collection is concentrated. Being so close to this delicacy, La Chinata has not hesitated to create this wonderful paté with products indigenous to the land. To top everything off, a delicious "pumpkin mushroom" (seta de calabaza in Spanish) is added to the already excellent truffle.

Ingredients: Boletus Edulis (68,5%), Extra Virgin Olive Oil, Black Truffle (4%), Breadcrumbs (Flour, water, yeast, salt), salt, garlic, acidity regulators: 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 Applications:

There's no end to the possibilities for this product: it can be incorporated in sauces, pasta, pizza, vegetable dishes, seafood, or white meat. Try adding vinegar for a new and inventive way to top salads. We highly recommend accompanying this product with some of Hola Gourmet's Picos and Rosquitas with Olives.

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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