Products

Choose your favourite and come find us on the Nelson Farmers Market every Saturday, where the flavours are ever changing to keep you excited..

We are ready for wholesale. Please get in touch if you would like to get price lists and more information.

Chicken and Duck liver parfait

Our two most popular styles at the market.

A parfait is similar to a pate, but lighter and smoother. Almost like a mousse. Chicken livers are very flavoursome and give the dish an extra taste. Left in the fridge for a day or two and the full taste develops. The Duck Liver in comparison is richer in flavour and has an even more velvety texture. It's hard to choose between the two of them.

Pâté

/pæˈteɪ/

Pâté is a mixture of ground meat. Together with some spices, herbs, wine and cognac it becomes a wonderful appetizer. 

Green Peppercorn, Apricot and Goats Cheese, Wild Pork, Wild Venison, Pâté Basque, and more available depending on season.

Rillettes

/ri:.ɛt/

Rillette is a rustic pate commonly made from slow cooked and shredded pork that has been confit in its own fat. It is a classic french charcuterie spread that has more of a stringy texture and is deliciously old fashioned similar to Pâté . 

Along with our other products it makes a great appetizer on fresh bread, crackers alongside gherkins and pickled onions.

Boudin Noir

The french version of a black pudding. Difference is that we don’t use any grains or oats in our recipe. Free Range Meat, Blood and Onion to give you the authentic french delicatesse. Enjoy it cold with mustard on toast, fried for breakfast or pair with apple compote for lunch.

Grenier

‘Tout est bon dans le cochon’ meaning everything from the pig is good. Grenier is a specialty from the Bordeaux-Medoc region and is made from the pigs stomach stuffed with a very peppery pork mince.

Pâté de tete

Also known as Brawn, Head cheese, Fromage de tete or souse.

Commonly made from a pig's or calf's head, its trotters and some herbs and spices and set in its own jelly or aspic. The parts used can vary but usually includes the tongue, whereas the brain, eyes and ears are removed. We like to glaze ours with parsley.

Similar products are known all over the world, not just in France. Many Kiwis grew up with it as we hear the stories of mum's and grandmothers that used to make it. The dutch know it as Preskop, the Germans as Suelze. Quite popular in Latin America known as queso de chancho or cabeza (also queso de cerdo or puerco depending on where you are). In northeastern China, a jellied pork skin dish is often made and served with a spicy soy sauce and vinegar mixture with crushed garlic and red chili powder.

We love ours cubed through a tomato salad or accompanied by gherkins or vinaigrette on bread.