Project Description
BRAND
STORY
Century‑Old Breton Legacy
1915 whole‑pork recipe unchanged for generations.
Iconic Pate Hénaff
Multi‑generation French food producer with strong heritage.
Hénaff Products
Local Sourcing & Responsibility
Local farms; strong traceability and sustainability.
The Pork Pate
The Classic Range
The Duck Mousse
Hénaff Recipes Ideas
Ingredients:
• 1 kg of Paté De Porc Hénaff (about 64 sticks)
• 661 g of mozzarella (around 16 pieces)
• 470 g of flour
• 6 tablespoons of sugar
• 30 g of baking powder
• 4.3 g of salt
• 3 eggs
• 540 ml of milk
• 660 g of panko breadcrumbs
• Oil for frying
Instructions:
• On each wooden skewer, thread 1 piece of Hénaff
Pork Pâté and 1 piece of mozzarella. Place on a tray.
Cover and refrigerate.
• In a bowl, whisk together the flour, sugar, baking powder, and salt. Add the eggs and milk, mixing until you get a thick and smooth batter.
• In a large pot, heat the oil over medium-high heat to 175°C (350°F). Place the panko breadcrumbs in a shallow dish.
• Dip the Hénaff Pork Pâté skewers into the batter, turning until well-coated. Immediately roll them in the breadcrumbs until they are well-covered.
• Working in batches, gently drop the coated Hénaff Pork Pâté skewers into the hot oil. Fry for 2 to 3 minutes or until golden brown. Remove and place on a rack.
• Serve with the sauce of your choice.
Ingredients:
• 4 cans of Hénaff Pork Pâté (154 g each)
• 4 burger buns
• 4 tablespoons of burger sauce
• 2 tomatoes
• 6 large lettuce leaves
• 1 onion
• 200 g of raclette cheese
• 1 tablespoon of olive oil
• 1 large knob of butter
• 1 sheet of parchment paper
Instructions:
• Rinse and slice the lettuce.
• Thinly slice the tomatoes.
• Slice the onion.
• Slice the Hénaff Pork Pâté.
• In a skillet, gently heat the olive oil and butter.
• When the mixture starts to sizzle, add the Paté Hénaff slices for a nice, slightly caramelized color.
• In the same skillet, toast the burger buns on the cut side.
• Place the Hénaff Pork Pâtétopped with the raclette cheese on the parchment paper, bake for 5 minutes at 180°C (350°F).
• Spread a tablespoon of sauce on the bottom bun, then add the lettuce, tomato, onion, and the Hénaff Pork Pâté Hénaff with melted cheese. Top with the other half of the bun.
Ingredients:
• 156 g of Hénaff Pork Pâté
• 4 packages of ramen noodles
• 30 ml of vegetable oil
• 240 g of edamame
• 240 g of sautéed mushrooms
• 240 g of carrots, cut into sticks
• 2 hard-boiled eggs
• 60 ml of soy sauce
Instructions:
• Cut the Hénaff Pork Pâté into sticks.
• Cook the ramen noodles according to the package instructions, then drain them.
• In a large skillet or wok, heat the vegetable oil over medium heat.
• Add the Hénaff Pork Pâté and sauté until it is slightly golden and crispy.
• Add the edamame, sautéed mushrooms, and carrot sticks. Sauté for a few minutes until the vegetables are tender but still crisp.
• Add the cooked ramen noodles to the skillet and mix well to combine all the ingredients.
• Add the soy sauce and mix well to coat all the ingredients with the sauce.
• Serve hot with hard-boiled eggs cut into halves or quarters on top.
PRODUCT
CATALOG
Pork Pate – Less 25% Salt
Liver Pate
Ham Pate
Duck Mousse
