All our terrines are simply enjoyable on a piece of fresh baguette, at every moment of the day. For a more refined use, serve our terrines on small canapes at Rye bread ; or at country bread. Thus, your guests will be pleasantly surprised and delighted!
Our terrines are tasty, fruity and slightly spicy; a real treat for all palates, mushroom lovers or simple gourmets!
The pork that goes into the composition of our terrines comes from the Monts de Lacaune in Aveyron (France), a region known for its charcuterie tradition, as well as from the neighboring departments.
Aveyron has always evoked wide open spaces, rurality and the peasant world. In the past, each farm raised its pig, and during the long winter months, we would get together as a family to participate in the “pig slaughter”. This is why pork has always been the basis of cold cuts and especially pâté in Aveyron.
For poultry meat, the origin is the Great West in France.
Mushrooms are low in calories, high in fiber and minerals. Or in our recipes, to magnify and give an incomparable relief to the flavors of your mushrooms; we recommend the use of butter; whole milk; whole fresh cream (thick or liquid); olive oil (for example, our condiments with olive oil flavored with porcini mushrooms in a large bottle or in spray); goose or duck fat, which are all caloric fats. These recipes are to be tasted occasionally as part of a varied and balanced diet.
In our recipes, we recommend the use of our salt with forest mushrooms and fine herbs ; which is a complete seasoning with salt, pepper, garlic, aromatic herbs (parsley, thyme, tarragon); and mushrooms (porcini mushrooms, small mousserons, trumpets, morels), with only 2,5% garlic.
If you really want to add more garlic, blanch it to soften it and add it in the middle of cooking so that it does not burn.
Finally, do not hesitate to inquire about www.mangerbouger.fr !
