Breton liver pate, from Mangalitza wool pig

For the Breton liver pate, selected woolly pig meat was processed with fresh woolly pig liver. Onions fried in Magalitza lard, rock salt, freshly ground spices, Calvados and Muscadet give the round, excellent taste. Mangalitza woolly pigs are a real treasure as an old, original breed of pig. They are the basis for the wonderful taste of hand-made meat and sausage products. Mangalitza products are also valuable foodstuffs, the fat of the animals is almost cholesterol-free. In the Baden village butcher Walter, the woolly pigs, which grew up in Hungary, are processed into fine specialties one day after slaughter.