• Ingredients sourced from France
• Gluten-free, egg-free, and lactose-free
• No additives: free from nitrite salt, emulsifiers, colorants, or flavorings
• Crafted in Peyruis, Haute-Provence
Description
The country terrine with Provençal herbs is a classic, perfect for a rustic lunch. This rustic pâté is enhanced by aromatic herbs grown and selected in Provence, giving it a vibrant green color, authentic flavor, and memorable aroma.
Prepared with mountain pork from the Hautes-Alpes, this terrine combines pork liver, poultry liver, garlic, salt, spices, aromatic herbs (1%), and a hint of thyme liqueur, all sourced from France.
It is made without gluten, eggs, or lactose, and contains no additives: free from nitrite salt, emulsifiers, colorants, or flavorings. The pork used comes from well-raised and well-fed animals, never frozen, ensuring optimal quality.
Crafted with care in Peyruis, Haute-Provence.
Ingredients
Pork meat**, pork liver**, chicken liver*, salt*, spices, garlic*, aromatic herbs 1%*, thyme liqueur* *Origin: France **Mountain pork from Hautes-Alpes
Nutritional Values
Average nutritional values per 100g:
- Energy: 1298 kJ / 314 kcal - Fat: 27.5 g - of which saturates: 10 g - Carbohydrates: 0.8 g - of which sugars: 0.7 g - Protein: 15.7 g - Salt: 1.7 g
Culinary Ideas!
Here are some ideas for enjoying this country terrine with Provençal herbs:
Rustic Sandwich: Spread the terrine on a crispy baguette, add a few arugula leaves and pickles for a delicious picnic treat.
Provençal Appetizer: Serve slices of terrine on mini toasts, accompanied by olives, sun-dried tomatoes, and a glass of rosé for a Provençal-inspired appetizer.
Country Salad: Add pieces of terrine to a salad with mixed greens, radishes, hard-boiled eggs, and potatoes for a complete and flavorful starter.
Terrine Tartlets: Use the terrine as a filling in small puff pastry tartlets, perfect for an original appetizer.
Charcuterie Board: Place the terrine on a charcuterie board with cheeses, dried fruits, and rustic bread for a convivial tasting.
Baked Eggs with Terrine: Add a spoonful of terrine to the bottom of ramekins, crack an egg on top, and bake for a delicious brunch dish.