Traditional country terrine

The recipe for traditional Hénaff country terrine is an ancestral heritage of Breton tradition. Generation after generation, the method has not changed.

Just like in the country. To make a top-quality traditional terrine de campagne, you need exceptional ingredients, starting with pork liver from French pigs. We use 15% in this traditional recipe, compared with 10% in a standard pâté de campagne. Another essential ingredient is pork fat, a “noble” fat.

Spotlight on tradition. The house touch? Potato starch and fresh egg white as natural binders, to give the traditional country terrine a beautiful, slicable appearance. A hint of salt to finish, but not too much! Our terrine contains 30% less salt than the average pâté on the market.