Black Prince of Biscay pork meat and liver, salt, pepper, garlic and a pinch of love.
Given the noble origins of the Black Prince of Biscay, we couldn’t call this pâté anything other than Majesty, emphasizing the Royalty of its origins.
Then follows a play on words between « grâce » and « graisse » (grace and fat in french) in reference to one of the peculiarities of this rustic breed, its intramuscular fat with singular whiteness gives it power and a distinctive, assertive character.
With this recipe, the full power of The Black Prince of Biscay can express itself. Made of a coarsely chopped stuffing and fine lamb’s lettuce, its rough consistency surprises under the tooth revealing a perfection so singular to its character.