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Quercy terrine with truffles 1%
Serve cold with salad leaves. Alternatively, for a traditional, regional entrée, serve with a green salad, Quercy terrine, foie gras, caviar, and accompany with a medium dry white wine.
Composition : Pork meat, duck foie gras (30%), poultry liver, eggs, milk, Armagnac, salt, pepper, truffle (1%) and truffle juice.
Craftsman : François Sudreau
Origin : Cahors, Lot (France)
With this product, we suggest you :
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Jar of 12.5g |
100 g jar |
100 g box |
100g jar. |
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