Normandy pork terrine and Calvados

Two years of research have allowed La falaise qui rougit to create this recipe. A superior country terrine made only from the best parts of a Seine-Maritime pig, without too much fat. A Christian Drouin Calvados precisely dosed to bring character and roundness.

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Focus on the Normandy producer partner for this recipe:
Guillaume and Christian Drouin: Calvados producers.
In the middle of the apple trees of Coudray-Rabut, in a village planted 15 minutes from Honfleur, the Drouin family has been practicing for three generations. With the great ambition of extracting the best aromas from Normandy apples, Christian Drouin Calvados has been awarded 247 times in spirits competitions. Their Calvados is considered one of the best.

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Capacity: 90g