Pork Cheek and Nut Terrine
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.
Pork cheek (70%), cooking juice, gelatin, pickle, garlic, white pepper, parsley and nutmeg.
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La Bourriche aux Appétits
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