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

Focus on a Norman producer of this recipe:

Marie Lévêque (Bailleul-Neuville, Seine Maritime, Normandy)
In 1983, Mr. and Mrs. Lévêque took over a farm of 20 hectares and around ten cows, in the village of Bailleul-Neuville, in the north of the Pays de Bray. The couple produces cheese and sells it in regional markets. In 2004, Marie, their daughter then aged 20, joined the family adventure.

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