Pork terrine with Farigoule 200g - Terrine - Paté - Spreads - Farmer's lunch - Delight - Delicacy - Jar

Pork terrine and small poultry livers with very Provençal flavours: Farigoule is a maceration of fruit alcohol and thyme, (farigoulette being the Provençal name for thyme). With a fine texture and cooked in its own juice, without additives (like all our terrines), you can very easily toast it if you serve it at room temperature. If you prefer to serve it in slices, put it in the fridge for a few hours so that it sets. To be refrigerated for at least an hour before tasting. Serve on toast as an aperitif or as a starter with a salad. Put in the fridge after opening.