Pork Terrine with Cep Mushrooms

Georges Blanc


This product is no longer sold

A typical recipe from the South West of France

This terrine pays hommage to one of the best chefs of South Western France.

Serving suggestion: serve with a good farmhouse bread and a glass of Brouilly.

Recommended by the celebrated French chef Georges Blanc

Composition :
Pork meat and liver, ceps 4%, salt, pepper, spices.
With this product, we recommend :

Reviews about : Pork Terrine with Cep Mushrooms

CINDY P. - 18 Novembre 2013

CHRISTOPHE L. - 24 Décembre 2011 - Verified purchase

Jean-frederic M. - 13 Novembre 2011 - Verified purchase

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