Our own mixed spice blend for liver, as well as for adding to homemade liver pâté. The aroma of cumin, paprika and cloves will give the pâté a unique flavor, while pepper and salt will add sharpness and saltiness.
 Delicious pâté can be made from the liver of livestock, poultry, and game. The smaller the liver, the faster it will cook.
 It is recommended to soak the liver in milk before cooking, as this will give it a milder flavor.
 The liver is well sautéed with a mixture of spices, then finely ground or blended. Then the mass is cooled and melted butter is generously added with a mixer.