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Terrine with myrtle berries
Myrtle is a plant widely used in Corsican cuisine to flavour game and delicatessen.
Serving : a terrine to be served as a starter with a salad or on toast.
Composition : Pork, brandy, myrtle (1%), salt, pepper, egg, flour.
Pork-butcher : Charcuterie Pierlovisi
Origin : Cutuli è Curtichjatu, Corse (France)
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