200 g
Camargue Bull Terrine

Camargue Bull Terrine

Black Provence olives and a hint of chili pepper beautifully bring out the taste of famous free-raised beef.

nutrition facts

calculated per 100g


  • Camargue bull meat
    Camargue bull meat
  • Pork
  • Olives and olive oil
    Olives and olive oil

Full list

Pork, AOC Camargue bull meat (30%), pork liver, chicken liver, AOP Nyons olives, salt, red wine, Provence grape brandy (1%), spices, aromatic herbs, AOC Espelette red chili pepper (0,5%). 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.