Terrines

Our terrines and pâtés are available in 90g or 180g verrines. They are all made in France in a traditional way, without colouring or preservatives.

French gastronomy is rich in recipes for terrines: based on pork, game, foie gras, fish and even vegetables. We have put together a number of specialities for all tastes!

Etymologically, the term "terrine" applies to a mixture of meat (pork, poultry, game, etc.), fish and/or vegetables. This mixture is cooked in the oven in a terrine, historically made of clay, but which can also be made of metal, glass, etc. Terrines are eaten cold.

Pâté is a term used when the mince is cooked in a pastry that envelops it. The paste is not always edible (e.g. salt crust). This is where pâté en croute comes from. Pâtés can be eaten cold, warm or even hot.

In addition to these manufacturing differences, the name pâté or terrine is often based on local customs and traditions.

Rillettes are obtained by slowly cooking pork, duck, goose or rabbit in their own fat.