Pork Terrine with Wild Forest Mushroom. This terrine has a little bit more of livers for a smoother experience, and more 'Pate' like..
Bronze Medal at The Blas na hEireann 2020
Hand Made in Cork in our premises in Douglas.
Original recipes from Isabelle's Mum and grand mother's recipes.
Ingredients : Irish Pork Meat and Livers, dried Forest Mushroom, Brandy, Free range eggs, Garlic, Herbs and Seasoning.
Delicious as a starter with bread crackers and onion marmelade our your favourite chutney.. Cornichons is great too!
or serve on a board with charcuterie to share...
French people use pates and terrines in a plain sandwich too!