Pork Cheek and Nut Terrine

La Bourriche aux Appétits

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A local product to discover or rediscover

Again, the Bourriche aux Appétits know-how and talent are honoured with this local recipe of pork cheek and nut terrine.

The pork cheek is seasoned with pickles for a light point of acidity, as garlic, white pepper, parsley and nutmeg to end a perfectly blended flavour sensation.

Serving suggestion: Serve on slices of toasted or fresh bread with a mixed salad.

Composition :
Pork cheek (70%), cooking juice, gelatin, pickle, garlic, white pepper, parsley and nutmeg.
Origin :
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