Have you heard of fourmaj rouz? Historically, this paté, typical of Brittany, was always cooked in the baker’s oven. Likewise, Terrine Bretonne Label Rouge has gone back to its roots and the traditional oven-baked recipe.
An amply rewarded know-how. Hénaff has put the best of Brittany in a tin: fresh meat, pork rind to give it a good slicing consistency packed with tasty morsels, pork liver and pork fat, all from pigs reared in France. Not forgetting a dash of caramel to give the Terrine Bretonne its attractive golden brown colour after baking. A skill that won the 2009 Concours Général Agricole!
A tasty pâté that you can eat to your heart’s delight. Terrine Bretonne sources its meat at top-quality supply chains, enabling it to display Label Rouge certification that guarantees a product of outstanding quality. With a fat content of only 27%, you can eat as much as you want.
|Energy values||313 kcal / 1295 kJ|
|Of which saturated fatty acids||10g|
|Of which sugars||1.1g|