Q&Aabout PATÉ ROYAL
Where does Pate Royal originate from?
Founded in 1950 in the Limousin region in southwestern France, famous for its Arnauld Conserverie
diverse types of pate from pork, chicken, duck, goose, … and are widely distributed mainly in Europe.
What is the speciality of Pate Royal?
Pate Royal is produced by Conserverie Arnauld, our criterion is always putting the product quality
first, to ensure the closed production process from the raw material selection as well as retains the
original flavor of French traditional pate.
Pate Royal are proud that our products always use natural ingredients, gluten-free and not contain
any colorings to give consumers the best products.
How many kind of Pate Royal products?
There are 10 kinds of Pate Royal products
Pork: Pate Royal Forester Mousse, Pate Royal Pork Liver Mousse with Cognac, Pate Royal Pure Pork
Mousse, Pate Royal Pure Pork Mousse with Espelette Pepper, Pate Royal Pure Pork Rillettes.
Poultry: Pate Royal Poultry Liver Mousse with Cognac, Pate Royal Poultry Liver Mousse with Pork
Ducks: Pate Royal DUCK LIVER & PEPPER Mousse, Pate Royal Duck Mousse with Armagnac
Goose: Pate Royal Goose Rillettes
What is the difference between Mousse and Royal Pate Rillettes?
Royal Pate Rillettes products have the formula with 70% meat and fat, while the main component of
mousse contains from 26-50% liver. Therefore, when tasting Pate Royal Rillette, you will feel the meat
fibers in the product, in contrast, Mousse will come with a smoother form.
Is the product line Pate Royal flavored cognac and Armagnac allowed for baby?
The Product contains only 1% alcohol to create fragrance for Pate Royal therefore it can be safe for
What are the condition to storage Pate Royal?
Before opening: Keep the product away from high temperatures and humidity places.
After opening: Use the product within 3 days, preserve it at temperature of 0°C - 4°C
Why does the surface of Pate Royal have the dark brown and uneven color?
In production process, capping stage is done in an environment with water vapor. Cap tightening
process makes steam captured in glass jars and allowed to create a vacuum inside the packaging. A
little oxygen is kept inside that leads to oxidation on the surface Pate. So Pate surface will be dark or
light brown, depending on the formula of each product. Dismissing the surface, the part beneath of
Pate is still smooth in bright color and the significant thing is characteristic aroma.
What is the white spots and black spots in Pate Royal?
Depends on the proportion of fat content at the low or hight of melting point, and depends on the formula of each product, the result of processing sterilization is that there will be more or less of tiny fat which appears on the surface of final products as small spots or as a thin layer. Therefore the white pieces on the surface of the product are fat.
Besides, the black small pieces can be seen on the surface of the product are pepper, mushroom or ingredients of other spices, sometimes the liver's blood or meat discoloration after cooking process leading to the appearance dark spots on the surface of pate. It is completely normal, not affect on product quality.
Distinguish from the mold, mold will have small filaments on the product. And the black and white pieces on the surface of the fat and Pate Royal pepper, mushrooms should not have this phenomenon.
How to recognize the quality of pate?
Product remains shelf-life
The seal between the lid and body of Pate jar Royal is intact, not torn.
The "Clack" sound when opening the lid.
After dismissing the dark brown layer and the white and black dots on the top of Pate, the part
beneath of Pate is still smooth, bright color, especially is the significant fragance of Pate.
Why Pate Royal products having the shelf life is 5 years? How is the preservatives content in products?
Pate Royal proudly asserts that the closed manufacturing process and sterilization technology by heat that allows products lifetime last long to be used within 5 years
Sodium nitrite preservatives in Pate Royal to maintain color of Pate not to become gray, the content of 80 mg / kg is fully consistent with the provisions of French (100mg/kg) and 125 mg / kg to Viet Nam (according to Circular 27 / 2012 / TT-BYT) for meat and poultry products which was through heat treatment.