Pot'je Vleesch - French White Meat Terrine
The famous "little pot of meat" from Northern France
The Nord Pas-de-Calais is a region steeped in gastronomic tradition. To preserve its culinary heritage, it has even created its own gastronomic quality label: the ‘Saveur en'Or'. The right to display this label is granted to companies by an independent organisation, according to very strict quality standards, in respect of traditional artisanal methods and ingredient sourcing. Thanks to the high quality of its products, the ‘Les Cuisinés des Sources' company was granted the right to display this label on its ‘Les Délices des Flandres' range.
Pot'je Vleesch, meaning "little pot of meat" in Northern French dialect, is a recipe from the area surrounding Dunkirk. It is a white meat terrine, traditionally served cold with chips and salad.
Pork, chicken and rabbit with bone, veal, sauce : water, vegetables, white wine, juniper 1%, vinegar, gelatinous stock, caramel, salt, spices, aromas, carrot, onion, laurel, star anise, juniper berry.
|Average nutrition facts||For 100g|
|Energy||152 / 636.39 kcal / kJ|
|Total fat||8.5 g|
|Saturated fat||3.4 g|