Terrine with Boudin “Le Noir de Bigorre”

The Noir de Bigorre pig is a native breed of the Gascon region in southwest France, known for its exceptional meat quality and deep cultural roots. Reared in the foothills of the Pyrenees, these pigs are raised slowly and traditionally, grazing freely on a natural diet. Their meat is prized for its marbling and intense flavour, making it a favourite among chefs and artisans across the region. The boudin, or blood sausage, has long been a part of French rural cuisine, often enjoyed during festive gatherings and winter meals.

This terrine made with Noir de Bigorre boudin offers a rich and rustic experience. It has a deep, dark hue and a smooth, spreadable texture, punctuated by subtle spices and a mellow, savoury aroma. On the palate, it’s earthy and slightly sweet, with a full-bodied taste that reflects the quality of the ingredients. The texture is firm yet yielding, melting slowly and releasing layers of meaty richness.

Pair this terrine with a glass of Terraces du Larzac, Chateau Capion Rouge—its ripe red fruit notes and touch of spice provide a vibrant contrast to the terrine’s depth, while its soft tannins keep the pairing balanced and elegant.