Description

Pork Terrine grapes 70g

Pork terrine grapes 70g. Delicious pork terrine with grapes made following a traditional recipe.

No added artificial preservatives.

Indulge in the timeless elegance of a traditional Pork Terrine with Grapes, expertly crafted by Comtesse du Barry in the renowned South West of France. Rooted in authentic French culinary heritage, this refined terrine showcases a harmonious blend of delicately seasoned pork and the subtle sweetness of juicy grapes.

Prepared using time-honoured techniques, the rich, rustic texture of the pork is beautifully balanced by bursts of fruit, creating a sophisticated contrast of flavours. Each bite reveals a depth of character, enhanced by carefully selected ingredients and artisanal savoir-faire.

Perfect as a starter or as part of a gourmet platter, this terrine pairs wonderfully with crusty bread, cornichons, and a glass of red wine. A true celebration of French tradition, it brings a touch of countryside charm and indulgence to any table.

Each bite of this terrine offers a delightful contrast of flavours. The pork provides a robust, meaty base, perfectly seasoned with a blend of traditional spices that enhance its richness. The addition of grapes introduces a refreshing sweetness that balances the savoury elements, creating a sophisticated and satisfying taste experience.

Packaging :

• 70g : tin

Ingredients : Pork (origin France) 94%, egg, dry grapes 5%, Cognac, pork gelatin, garlic, sugar, salt, pepper.

Average nutritional value for 100g : 

 Energy                    1185 kj

         Energy                    285 Kcal

 Protein                    16g

 Fat  total                 22g

 Fat saturated         8.5g

 Carbohydrates       5g

 Sugars                     3.3g

 Sodium                    1.3g

Serving suggestion:

Serve the terrine fresh on toasted bread. Best paired with a Merlot or Cabernet Sauvignon.

Serve with  Flavour Pearls (Balsamic, Lemon Black Pepper or Native Bush Tomato). Delicious on Margaret River Crackers.

Comtesse du Barry terrines can be served as a first course, in sandwiches, or for appetizers and snacks.

A terrine, in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pate, that is cooked in a covered pottery mould,  in a bain-marie.

A slight surface oxidation is normal and is the guarantee of a traditional terrine with no preservative.