PORK TERRINE WITH MYRTLE BERRIES

PORK TERRINE WITH MYRTLE BERRIES

from Panier Corse

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A Muresca

Napoleon spoke of the fragrance of the Corsican maquis with its myrtle scent.
Source
Córcega
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Preparation : Myrtle is an aromatic plant widely used in Corsican cuisine to flavor game and cold cuts. Elaborated according to an ancestral recipe, this product has been made with the greatest care from free-range pork meat fattened only with cereals, acorns and chestnuts.

Tasting:As an appetizer, on a nice slice of fresh whole grain bread.

Tip:This terrine puts on the table of the gourmet a perfume of the Corsican nature.

Composition: pork lean and fat, brandy, myrtle (1%), salt, pepper, egg, flour.

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