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Gavrilovic Pork Pate with Pork Liver 100g

$2.39
Gavrilovic Pork Pate with Pork Liver is a rich and savory spread made using a traditional European recipe. It has a smooth, creamy texture with a deep pork flavor that comes from the addition of pork liver, giving it a slightly stronger and more robust taste than classic pork pate. The flavor is well balanced, hearty, and very satisfying.

This pork pate is perfect spread on fresh bread, toast, or crackers and is commonly enjoyed for breakfast, a light lunch, or a quick snack. It also works well in sandwiches or as part of a cold platter with pickles and vegetables. The texture spreads easily, making it convenient and easy to serve.

Gavrilovic Pork Pate with Pork Liver is a long time favorite in many European households and is often associated with simple, comforting meals. Flavorful, filling, and reliable, it is a great choice for anyone who enjoys traditional meat spreads with a richer taste.

Product of Croatia.

Customer Reviews

Average rating:
Just like I remembered...

I ate this for years as a child whenever we would be in Croatia. So delicious!

Posted by Christina Fries on 2nd July 2024
Beyond Impressed!

I just received my order and wanted to write to say that I have NEVER ever seen anyone pack their shipments with as much care as you do - kudos to your whole team, and thank you for making sure everything always gets here in one piece. I’m beyond impressed, and you have a customer for life. Thanks for everything.

Posted by Masa Taylor on 29th January 2022
fantastic and enjoyed

Hello: all the products are fantastic and enjoyed.

Would like to specifically say that the packing of the products when shipped is impressive, and have never received physically damaged or rotten/spoiled foods. Don't change the packing method as it's much appreciated.

Miro

Posted by Miroslav Sekulic on 14th July 2021
Gavrilovic pork pate

Creamy paste, not spicy, not too fat. Is a good choice for kids near a cup of tea and for adults any time.
Good buy, go for.

Posted by Mihaela Diaconescu on 29th May 2018

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