La Falaise Qui Rougit Normandy pork terrine, Neufchatel AOP

This artisanal recipe of superior pork terrine is associated with the delicate taste of Neufchâtel, the oldest cheese in Normandy. To be enjoyed, at the foot of the Normandy cliffs or elsewhere, on a thin slice of grilled country bread and accompanied by a glass of brut Normandy cider.

Normandy pork neck 53%, pork liver, Neufchâtel AOP cheese 14%, eggs, onions, salt, pepper, spices, carrageenan algae

90g

France