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The very simple terrine of grandmothers, when the pig was killed on the farm. Gently cooked by the fire in its earthenware dish, in its own juice and quickly made, tasted warm on a piece of country bread, a simple treat. We make it with pork collar, ham and bacon and add salt, pepper, herbs, fresh parsley and hop in the oven before being sterilized in its jar. A piece of country bread, some pickles and voila.

Ingredients: pork shoulder, pork tenderloin, salt, black pepper, thyme, egg, onion, nutmeg, rosemary, flour. Contains gluten.


Country pork terrine 170 g net

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