A 100g Spanish jar of ArteMonte Partridge páté with a gold lid with the Spainsh word Perdiz on the label on a white background

Artemonte Partridge Pate, 100g

$4.01
$4.01 $5.35
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A 100g Spanish jar of ArteMonte Partridge páté with a gold lid with the Spainsh word Perdiz on the label on a white background
  • A 100g Spanish jar of ArteMonte Partridge páté with a gold lid with the Spainsh word Perdiz on the label on a white background
  • A 100g Spanish jar of ArteMonte Partridge páté with a gold lid with the Spainsh word Perdiz on the label on a white background
Artemonte Partridge Pate, 100g

Artemonte Partridge Pate, 100g

$4.01
$4.01 $5.35

Artemonte Partridge Pate is the lighter, more refined sibling to their wild boar. Made with perdiz roja - the red-legged partridge that has been the prize of central Spanish hunting for centuries - gently cooked with brandy, herbs and traditional fats, then blended into a pale, mousse like pate with a subtle savoury sweetness and a pleasing whisper of game in the background. A more elegant occasion than the boar; quieter, but no less special.

This is the pate for something a touch fancier - a sherry-fuelled aperitivo, a Christmas cheese board, a dinner-party canapé. Spread thickly onto warm tostas and crown each one with a small spoonful of fig jam, PX-soaked raisins or a thin slice of pickled walnut for the classic Spanish sweet-savoury pairing. It belongs alongside aged manchego and a chilled glass of fino or amontillado sherry.

Why we love it:

  • Made with real perdiz roja, the iconic red-legged partridge of central Spain, prized in Spanish hunting and cooking for generations
  • A pale, mousse textured, butter-rich pate with a subtle, refined game flavour - far more delicate than wild boar or venison
  • The classic partner for sweet accompaniments - fig jam, quince paste, PX raisins or pickled walnuts - Spain's traditional sweet-savoury tapas pairing
  • A more refined option for the occasions that call for it: dinner-party canapés, Christmas cheese boards, a serious aperitivo

How to use:

  • Spread onto warm tostas and crown each one with a small spoonful of fig jam, PX-soaked raisins or a thin slice of pickled walnut.
  • Pair with aged manchego, idiazábal or payoyo on a Spanish cheese board, with a glass of fino, amontillado or oloroso sherry alongside.
  • Once opened, smooth the top, cover with a thin layer of melted butter or olive oil to seal, refrigerate and use within 5 days.

More information:

  • Artemonte (Cárnicas de Aldeaquemada) is a family producer in Aldeaquemada, Jaén, specialising in traditional Spanish game meats - partridge, wild boar, venison and fallow deer - from the Sierra Morena
  • 100g jar - serves three or four as part of a sharing board, or two as a generous starter
  • Store the unopened jar in a cool, dry place out of direct sunlight. Once opened, refrigerate and consume within 5 days.
  • Allergens: MILK
  • Ingredients: Poultry liver, pork jowl, partridge meat (18.54%), milk, , water, milk protein, emulsifier E451, sugar, vegetable fibre, salt, antioxidant E331, E301, preservative E202, E200, brandy, cooked onion, natural chicken flavour, black pepper, nutmeg, bay leaf

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