• With fine lavender flowers from Haut-Verdon
• Mountain-raised pork from the Hautes-Alpes
• Gluten-free, egg-free, and lactose-free
• No additives: free from nitrite salt, emulsifiers, colorants, or flavorings
• Carefully crafted in Haute-Provence
Description
Each year, a large bag of fine lavender flowers from Haut-Verdon, carefully dried and sorted by the producer, is eagerly awaited. This precious flower imparts a subtle and delicate flavor to the terrine, with a taste balance meticulously adjusted by Jeanine Telme in 1998 when this recipe was created.
Prepared from mountain-raised pork that is well-fed and well-treated in the Hautes-Alpes, this terrine is naturally gluten-free, egg-free, and lactose-free. The pork is highlighted without unnecessary additives: no nitrite salt, emulsifiers, colorants, flavorings, or other additives.
Crafted with care and passion in the workshop in Peyruis, Haute-Provence.
Ingredients
Pork meat*, pork liver*, chicken liver*, salt*, spices, fine Provence lavender* 0.2%, lavender liqueur* 0.25%. *Origin: France
Nutritional Values
Average nutritional values per 100g:
- Energy: 1836 kJ / 445 kcal - Fat: 44 g - of which saturates: 16 g - Carbohydrates: 0.9 g - of which sugars: < 0.5 g - Protein: 12 g - Salt: 1.8 g
Culinary Ideas!
Here are some ideas for enjoying this lavender-infused terrine:
Provençal Toast: Spread the terrine on a slice of grilled country bread and add a touch of lavender honey to enhance its flavors.
Gourmet Appetizer: Serve the terrine with pickles, Provence olives, and walnut bread for a rustic, terroir-inspired appetizer.
Composed Salad: Add pieces of terrine to a green salad with fresh figs, roasted almonds, and a balsamic vinaigrette.
Rustic Picnic: Take the terrine along for a picnic and pair it with local cheeses, fresh bread, and a Provence rosé wine.
Appetizer Bites: Cut the terrine into small cubes and serve on toothpicks with cherry tomatoes and cheese cubes for easy, flavorful snacks.