You will find in this box 3 of our recipes for artisanal terrines made from pork raised outdoors in the Hautes-Alpes.
Composition of the box:
- Venison terrine with Nyons olives (AOP de Nyons) - 130g
- Pheasant terrine with chanterelles - 130g
- Terrine with porcini mushrooms - 130g
Alpes de Haute Provence, France
Share a good moment around these artisanal terrines to taste on fresh bread !
- Venison terrine with Nyons olives (AOP de Nyons) - 130g
Venison meat 20%, French pork liver, Nyons AOP olives 8%, red wine, salt, spices.
- Pheasant terrine with chanterelles - 130g:
French pork meat and liver, French poultry liver, EU pheasant meat 20%, chanterelles 5%, salt, spices, Marc de Provence, herbs
- Terrine with porcini mushrooms - 130g:
French pork meat and liver, French poultry liver, ceps 10%, salt, spices, Marc de Provence, herbs
After opening, keep refrigerated and consume within 5 days.
Energy: 1320kJ / 318kcal
Fat: 25,5g
Of which saturated fatty acids: 10g
Carbohydrates: 7,07g
Of which sugars: 1,71g
Protein: 14,7g
Salt: 1,9g
3x130g (66,67€/kg)
