Normandy and Neufchâtel AOP pork terrine

This artisanal recipe for superior pork terrine is combined with the delicate taste of Neufchâtel, the oldest of Normandy cheeses.

To be enjoyed at the foot of the cliffs or elsewhere, on a thin slice of toasted country bread and accompanied by a glass of raw Normandy cider.

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Focus on a Norman producer of this recipe:
Marie Lévêque (Bailleul-Neuville, Seine Maritime, Normandy)
In 1983, Mr. and Mrs. Lévêque took over a 20-hectare farm with around ten cows in the village of Bailleul-Neuville, in the north of the Pays de Bray. The couple produced cheese and sold it on regional markets. In 2004, Marie, their daughter, then aged 20, joined the family adventure.
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Capacity: 90g