Located in Oraison in the Alpes de Haute Provence since 1948, Maison Telme is an artisanal cannery where we love a job well done and quality products! Here terrine recipes are passed down from grandmother to granddaughter; today it is Solange who has taken over the family business after giving up her career as a biological researcher. She alone knows the recipes for the secret terrines! But success is also found in the quality of the raw materials selected. Maison Telme did not wait for the locavore trend to promote local production and know-how: pigs raised outdoors in Avignon, AOC bull Gardiane, Sisteron lambs, Forcalquier pastis, Valensole almonds, AOC Nyons olives. , wild aromatic herbs harvested in Haute Provence...
12,90 € tax incl.
200g
Discover the exclusive terrine recipe from starred chef Emmanuel Renaut and prepared by Maison Telme. An artisan terrine of high mountain pork and venison. The recipe for this terrine was imagined in Megève by starred chef Emmanuel Renaut. This pork and venison terrine is gently flavored by mushrooms.
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Description
Ingredients
Pork meat, deer meat 25% pork liver, pork liver, duck foie gras, poultry liver, wild mushrooms 5%, vegetables, salt, spices. Preservative free.