200 g
Country Terrine

Country Terrine

Traditional Haute-Provence meat and liver pate with aromatic herbs – Hand-chopped with Chef’s knife

nutrition facts

calculated per 100g


  • Pork
  • Garlic
  • Thyme
  • Rosemary
  • Bay leaf (laurel)
    Bay leaf (laurel)

Full list

Pork meat and liver (80%), chicken liver (12%), morels 5%), salt, spices, Provence grape brandy. Meat of France origin. No colourants or preservatives added.
  • Recipes and serving tips

    All our terrines can be enjoyed in a number of ways, as snacks, starters, for picnics or parties:

    Serve chilled on bread, toasts or with a green salad.
    After opening refrigerate and consume within 48 hours.
    Side with olives or pickled cucumbers (optional)

    Terrines can also be used as a key ingredient in many delicious dishes:

    Parmentier: mix some terrine with mashed potatoes and bake in the oven; you can add a few veggies to the mix (mushrooms, fried onions, ratatouille); you can also add grated cheese on top before baking.

    Stuffed vegetables: tomatoes or green/red peppers: mix a few spoons of terrine with an egg and a little rice or dry bread, stuff the veggies with the mix and roast in the oven. You can add grated cheese to the mix if you like; if you stuff large mushrooms you will dig a hole in them and incorporate the chopped pulp in the mix. Idem for onions or zucchinis but boil them a little before digging and stuffing.

    Stuffed duckling (or chicken, pheasant, quails…): mix a few spoons of terrine with bread crumbs and fill the bird before roasting. Duck terrine with figs is particularly suitable; for a sweeter taste you can add a diced fruit to the mix (apple, pear, peach…) or a little honey or jam.

    Quiche and pastries: mix a few spoons of terrine with an egg, some cream and grated cheese. You can add if you like spinach, mushrooms, fried onions or a little of our delicious Villa Karesema ratatouille. Use the mix to cover a layer of water dough, pizza dough, puff pastry (pate feuilletée) or pastry crust. Eat warm or cold after baking. For delicious small pastries, use the same mix or just a spoonful or two of terrine to fill individual pies, fold the dough over to cover the filling and press the edges together, cut a few slits into the pies before baking.