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City Larder Free Range Chicken Liver Pâté 150g


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City Larder Free Range Chicken Liver Pâté is hand crafted in Melbourne and a must have on any charcuterie board. 

CHARACTERISTICS

City Larder Free Range Chicken Liver Pâté is hand crafted in Melbourne and topped with a port and madeira jelly. Often referred to as a parfait, this makes an elegant entree served with salad and crusty baguette or added to a charcuterie plate. Probably one of the more commonly-known forms of charcuterie, pâté is traditionally made from livers and is most often served with bread, toast or crackers. If you’re out to impress, you should definitely consider serving City Larder Chicken Liver Pâté with some toasted brioche.

A little background about City Larder

At Harper & Blohm Cheese Shop we are thrilled to stock City Larder Charcuterie. British born, French-trained chef Robbie Bell launched much-loved Melbourne made charcuterie City Larder with wife Rebecca in 2015. They specialise in handcrafted products including restaurant-quality terrines, pâté, rillettes and pickles using the best quality local free-range ingredients.

Meet the Maker - Read more from Robbie Bell here

​​Some of City Larder’s other popular charcuterie items include City Larder Free Range Pork and Pistachio Terrine, Chicken and Truffle Terrine, Traditional Pickled Onions, Pork Rillettes, Apple Currant and Stout Chutney and Slow Roast Duck Leg.

Goes well with:
French Cornichons & our housemade Lavosh

Customer Reviews

Based on 1 review
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Rebecca Knowles
Best pate ever!

Not much else to say, except this is the best pate ever! Closest pate to a homemade one I’ve tasted!

Isn't just the best pâté? A certain cheesemonger around here has a-jar-a-week habit supposedly to keep her iron levels up ... Can't blame her when it's this good.

Customer Reviews

Based on 1 review
100%
(1)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
R
Rebecca Knowles
Best pate ever!

Not much else to say, except this is the best pate ever! Closest pate to a homemade one I’ve tasted!

Isn't just the best pâté? A certain cheesemonger around here has a-jar-a-week habit supposedly to keep her iron levels up ... Can't blame her when it's this good.

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