Gourmet and generous, this pheasant terrine with chanterelles with a unique recipe is made with local quality products: Hautes-Alpes pork, pheasant, chanterelles. This pheasant terrine with chanterelles is a “homemade” recipe from Sur le Sentier des Bergers prepared in the Alpes-de-Haute-Provence.
Consume on a slice of bread or on a crisp baguette accompanied by a few pickles and a glass of red Cabardès or Côtes-du-Rhône wine.
Sur le Sentier des Bergers
Pork, pork liver, poultry liver, pheasant meat 20%, chanterelles 5%, salt, spices, Marc de Provence, herbs
After opening, keeps cool for 5 days.
- Energy: 1260 kj/304 kcal
- Fat: 27,4g
- Of which saturated fat: 9,84g
- Carbohydrate: 0,11g
- Of which sugar: 0,11g
- Fibres: 0g
- Protein: 13,4g
- Salt: 1,54g