Truffle liverwurst with veal

Fine liver pâté with genuine black truffle

The truffle liver pâté with veal from Faber Feinkost is a fine veal liver pâté in a jar, refined with three percent genuine black truffle. Not a sausage with cheap artificial flavoring, but an exquisite truffle liver pâté, the queen among Faber's liver pâtés.

Truffle liver pâté with veal is a fine truffle liver pâté in a jar from Faber Feinkost in Bad Kissingen. The base is the award-winning veal liver pâté made with fresh liver, tender veal, heavy cream, vanilla, and honey, refined with genuine, aromatic black truffle. This turns a fine liver pâté into a little delicacy.

Creamy, fine, with a truffle scent

This truffle liver pâté is as creamy and mild as its counterpart without truffle, but it is enveloped in the earthy, captivating aroma of black truffles.

The veal makes it tender, vanilla and honey provide a subtle sweetness, and the truffle adds its typical, woody, sophisticated note. Creamy, fine, and festive, it melts on the tongue. An aroma that one usually associates with Michelin-starred cuisine.

Three percent truffle may sound like little, but a hint is all it takes for truffle to make its mark. That is precisely why Faber uses real truffle instead of cheap artificial flavorings, because you can taste the difference immediately.

Black truffle only unfolds its full aroma with a little fat and heat, and it finds the perfect stage in this creamy liver pâté. Chefs have always loved it, because even a little truffle turns the simple into something special. It is this very interplay between fine liver pâté and noble mushroom that makes it the queen.

Festive on a baguette, with sparkling wine

Toasted baguette or blinis are the best ways to serve the truffle liver pâté—thinly spread and plain, so that the truffle can speak for itself.

It is most elegant as an appetizer with a glass of champagne or dry sparkling wine, during holidays, or when guests are over. A few leaves of lamb's lettuce and a touch of fig mustard are all you need. That is how a small jar becomes a festive start to a meal.

For Christmas or New Year's Eve, this truffle liver pâté is a little luxury to treat yourself and your guests. Spread it thinly, as its aroma is intense; one spoonful is enough for an entire baguette. The small jar is always a great addition to a gourmet gift basket.

A 100g jar is enough for several exquisite appetizers and also makes a lovely small gift for anyone who loves fine food. Once opened, the truffle liver pâté should be kept in the refrigerator and tastes best fresh from the jar.

The queen from Bad Kissingen

The base for this truffle liver pâté, the veal liver pâté by Thomas Faber, took 2nd place out of 2,400 entries in *Der Feinschmecker* magazine.

Faber Feinkost is the oldest butcher shop in Bad Kissingen, founded in 1898 by Kaspar Faber and managed by the 4th generation, Thomas Faber, since 2005. For this exquisite variety, the trained chef refines the award-winning liver pâté with real truffle, without any artificial tricks. Fine food has a tradition here spanning over 125 years; Faber has been a Royal Bavarian Purveyor to the Court since 1911.

The truffle liver pâté with veal belongs to the Sausage in a Jar range by Faber Feinkost. If you are looking for the base version without truffle, you will find it in the Veal Liver Pâté, or if you prefer something more rustic, in the Franconian Country-Style Liver Pâté. The queen among liver pâtés.