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Ingredients : Pork meat and liver, spinach, fresh eggs, Nyons olives, salt, spices and herbs.
The caillette is a culinary speciality come from Drome and Ardèche (France).
It's made with porc meat and aromatic herb who are chopped. We can eat it warm or cold.
In his 200g jar, this caillette with Nyons Olives (Another product from Drome region) made by Olivier Paturel Chef in Provençale Drome. He enjoys to cook quality products for consummers who appreciate traditional flavours.
Before to become his own Chef, Oliver Paturel worked with famous Chef like Bocuse, Chapel and another else.
Then, he become manager of the family company who made a lot of original and traditional cooked pork meats since 1953...
Advantages of Olivier Paturel products :
- Home-made without conservatives and colouring
- Porks come from France
- Eat by date : 5 years
- The way to cut the preparation give it a recipe with traditional appearance
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