We enjoyed this terrine as part of our Christmas Eve platter.
Hand country terrine recipe developed and produced by Savoie craftsman with port wine.
The pigs are reared outside in the French countryside.
About Nitrates and Nitrites
Nitrites and nitrates are essential for both ensuring meat is cured fully and properly and also for allowing the complex flavours to develop. Much like sulphite is a natural and important part of wine-making - nitrites do the same job for charcuterie. They exist in minuscule quantities and so long as you don't consume mountains of cured meats every single day then you can rest assured that consuming our meats will only provide you with positive health benefits such as a strong heart and a powerful mind.
Produced by: Mont Charvin
Spread on bread!
We can deliver on Mondays, Tuesdays, Wednesdays, Thursdays and Fridays.
Lean and fat pork, pork liver, milk, whole eggs, onions, potato starch, salt, spices, sugar, preservative (sodium nitrite), port wine
|Typical value||Per serving (100g)||Per 100g|
|Energy Content (kj)||1220||1220|
|Energy Content (kcal)||295||295|
|- of which saturates (g)||9.6||9.6|
|- of which sugars (g)||1||1|