Epicerie de France

Give your meals
the French touch

Chicken liver and crushed black peppercorn terrine

terrines

The chef's touch

"This is a pairing of two distinctive products: the chicken liver terrine blends its black peppercorns with traditional farmhouse bread." The terrine really comes into its own on a slice of lightly toasted farmhouse bread, another French classic. Just the right amount of seasoning combined with rye flour gives this dish real heft and conveys the generousness of French cuisine.

Serving suggestions

To bring out the best of the chicken liver terrine seasoned with crushed black peppercorns, serve with a fresh spinach, pear and tarragon salad. Fig chutney spread on slices of toasted gingerbread will add a final touch to your terrine.

Storage

Store dry and cool, keep away from light and humidity. After opening, keep refrigerated and consume within 48 hours.

Preparation

Place your terrine into the refrigerator about 30 minutes before enjoying it. Open the jar by pulling the seal and removing the lid.

Ingredients

Chicken liver 38.9%, belly of pork, cep mushrooms 9%, whole egg, cream (milk, stabiliser: carrageenans), whole milk, breadcrumbs (contain wheat flour, yeast), crushed black peppercorns 2.1%, shallots, salt, butter, herbs and spices, sugar, antioxidant: ascorbic acid, preservative: sodium nitrite. May contain traces of soya, mustard, sesame and lupin. Origin of the meats: France.

Discover all products