Trio Verrine (Terrine, Rillette, Boudin) by Le Porc Noir de Bigorre 3x90g

$225

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This trio of verrines, perfect for an aperitif, will introduce you to:

A terrine for which the meat is very finely chopped and baked for a long time. It has a compact texture and strong flavors. Of the three verrines, this is the one that brings the most chew on the palate.
Blood sausage made with onions, thyme, bay leaf and spices, for a characteristic softness. Unlike the butcher's blood sausage, this one is eaten as is or on a slice of bread. It is perfect cold or warm as an aperitif and will surprise more than one of your guests.
Of rillettes , for which the meat has been long simmered in a broth of carrots and onions and then slowly cooked at low temperature, for a particularly soft texture and a refined taste. Bigorre's black pork rillettes are distinguished by their much finer and smoother taste than rillettes from other breeds of pigs.
The Noir de Bigorre has been highlighting for years the taste of the Black Pork of Bigorre, an endemic species of the Pyrenees. Raised in semi-freedom in the mountains, these rustic pigs produce meat with an exceptional taste, one of the best in the world. This native pig of the Pyrenees has been present there since time immemorial, after having almost disappeared, this breed of pigs to find these letters of nobility thanks to the collective work of breeders and artisan butchers of this region. It moves in small herds to feed on grass, acorns, chestnuts and takes advantage of all the natural resources of its preserved environment. A great way to perpetuate French artisanal and ancestral know-how.
Preserved, Meat, Cochon,

Piece

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Trio Verrine (Terrine, Rillette, Boudin) by Le Porc Noir de Bigorre 3x90g
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