Pâté gaumais is an IGP/BGA pie made from leavened dough and baked. It is stuffed with quality cuts of pork marinated in wine vinegar with spices and herbs, according to the methods used in Gaume (Belgian Lorraine). The meat pie is typical of Gaume so that all butchers and bakers in the area make it. Round in shape, it must have a minimum diameter of 15cm, and weight of 200g. The proportion of meat after manufacturing is at least 30% of the total weight. It can be eaten hot or cold. .
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