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As introduced here, here is now the review about that 21 years old can. The opened can. So it´s a pate like thing with lard This kind of "pate" is not unknown to us (Germans). We call it a "chunky pate" as it still contains chunks of meet. As it had no unusual smell nor color, a gave it a try in a common German way of dinner what we call "Abendbrot".
Slice it, have it on a crisp roll with pickles Guten Appetit So how was it?
It was as I had expect it a taste of a chunky pate with a little liver flavor like you may know it from a liver pate (grobe Leberwurst).



PS: 15 hrs later, I´m still doing fine

Very nice review housil!

That looks great for 21 years old, im glad you tried and shared

Thanks for "testing" this for us!

Good review Housil! It looks good. I've never tried with pickles before, but I want to try it now!

That pate could buy itself a beer in the US (minimum drinking age by law is 21)

parafireboy wrote: I've never tried with pickles before, but I want to try it now!

If you have a beer with your "Abendbrot", you`ll need have pickles with too

Good review and nice pictures. It looks similar to Russian 'Forcemeat' or mincemeat. Canned meal from 1995 holding up that well is very impressive. The Norwegians must have good preservation and canning methods. I like your idea of spreading that on thick bread and pickles for a lunch. It looks like that would make a good breakfast if combined with eggs.

Norton wrote: I like your idea of spreading that on thick bread and pickles for a lunch. It looks like that would make a good breakfast if combined with eggs.

Actually this is what a "continental breakfast" really is. A crisp roll like I used, now give a pate or sausage or any sweet (butter + jam, honey etc) on it.