A selection of pork based farmhouse pates from Limoges in South West France, cooked in the traditional ‘terrine’ – wonderful with hot toast or crusty bread. Perfect for picnics, a quick lunch or as a store cupboard staple.
Try accompanied by Chutney, Balsamic Vinegar Jelly, Cardamom and Ginger Jelly or a Chilli Jelly
A long shelf life, ideal for the store cupboard.
A selection of the following:
Terrine de Sanglier au Genievre (Wild Boar with Juniper)
Ingredients: Pork, pork liver, wild boar, eggs, milk, flour, salt, pepper, spices. Contains sulphites
Terrine de Cerf a l’Armagnac (Venison with Brandy)- gluten free (out of stock)
Ingredients: Pork, pork liver, venison, red wine, eggs, salt, spices
Terrine de Canard au Poivre Vert (Duck with green Peppercorns) – gluten free
Ingredients: pork, pork liver, duck, red wine, salt, spices
Terrine de Campagne aux Cepes (Farmhouse Paté with Mushrooms) – gluten free
Ingredients: pork, pork liver, egg, mushroom, lactose, salt, spices, herbs