Description Pork Terrine grapes 70g Pork terrine grapes 70g. Delicious pork terrine with grapes made following a traditional recipe. No added artificial preservatives. Indulge in the timeless elegance of a traditional Pork Terrine with Grapes, expertly crafted by Comtesse du Barry in the renowned South West of France. Rooted in authentic French culinary heritage, this refined terrine showcases a harmonious blend of delicately seasoned pork and the subtle sweetness of juicy grapes. Prepared using time-honoured techniques, the rich, rustic texture of the pork is beautifully balanced by bursts of fruit, creating a sophisticated contrast of flavours. Each bite reveals a depth of character, enhanced by carefully selected ingredients and artisanal savoir-faire. Perfect as a starter or as part of a gourmet platter, this terrine pairs wonderfully with crusty bread, cornichons, and a glass of red wine. A true celebration of French tradition, it brings a touch of countryside charm and indulgence to any table. Each bite of this terrine offers a delightful contrast of flavours. The pork provides a robust, meaty base, perfectly seasoned with a blend of traditional spices that enhance its richness. The addition of grapes introduces a refreshing sweetness that balances the savoury elements, creating a sophisticated and satisfying taste experience. Packaging : 70g : tin Ingredients : Pork (origin France) 94%, egg, dry grapes 5%, Cognac, pork gelatin, garlic, sugar, salt, pepper. Average nutritional value for 100g : Energy 1185 kj Energy 285 Kcal Protein 16g Fat total 22g Fat saturated 8.5g Carbohydrates 5g Sugars 3.3g Sodium 1.3g Serving suggestion: Serve the terrine fresh on toasted bread. Best paired with a Merlot or Cabernet Sauvignon. Serve with Flavour Pearls (Balsamic, Lemon Black Pepper or Native Bush Tomato). Delicious on Margaret River Crackers. Comtesse du Barry terrines can be served as a first course, in sandwiches, or for appetizers and snacks. A terrine, in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pate, that is cooked in a covered pottery mould, in a bain-marie. A slight surface oxidation is normal and is the guarantee of a traditional terrine with no preservative.
