Paté bomb of Salento


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spicy peppers (50%), extra virgin olive oil (30%), sweet peppers (10%), dried tomatoes, apple cider vinegar, unrefined salt, lemon juice

In stock


Energy 565 kJ/135 kcal
Fats 6.0 g of which saturated 3.0 g
Carbohydrates 10.0 g of which sugars 2.5 g
Proteins 9.0 g
Fibers 2.5 g
Salt 1.2 g

Product processed in compliance with the H.A.C.C.P. standards. It does not derive from genetically modified organisms. There are no allergens in the ingredients that make up the raw material.

Store in a cool, dry place, away from heat sources. Store in the refrigerator (0 / + 4 °C) after opening and consume within 3 days.

Sulphite reducing anaerobes <10 ufc/g “ISO 15213”
Clostridium perfringens <10 ufc/g “ISO 7937
Lieviti e Muffe – Yeast and Mould <10 ufc/g ISO 21527:2-2008
Salmonella spp. Absent in 25 g “ISO 6579”
Listeria monocytogenes UNI EN Iso 11290 – 1:2005 Absent in 25 g
Escherichia coli Beta -glucuronidasi positivi Absent <10 ufc/g ISO 16649-2: 2010
Clostridi producers of botulinum toxins Absent in 25 g (n=5, c=0) L.283/1962, art.5 C.P. art. 444
Bacillus cerrus presunto metodo ISO 7932  < 10 ufc/g
Botulinum toxins Not detectable in 25 g (n=5, c=0) L.283/1962, art.5 C.P. art. 444
Total aflatoxins <10 ppb    Regulation (UE) No.105/2010″
Aflatoxin B1 <5 ppb  Regulation (UE) No.105/2010
Ochratoxin A <15 µg/kg  Regulation (UE) No.105/2010

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