All hail the fifth quarter! Offal is a forgotten treasure in the UK, often either wasted, put into garden fertiliser or made into pet food. We take these highly nutritious cuts seriously and wanted to make a paté using the liver from the beautiful organic pigs used in our other products. By using the whole animal, from nose to tail, we make them go further in our food chain – a more sustainable way of thinking about meat.

Our recipe is based on a very typical French style pate made from liver and pork.  The meat is mixed and cooked so that is remains textured – course-cut but still spreadable across your favourite sourdough toast. Organic. Gluten free.