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Weight: 200
Using the recipe of the Parisian chef Rodolphe Paquin, this Pork terrine with Apple is delightpiecey handmade by David Bartel, chef of Hong Kong’s most secret French restaurant The Pirate Bay. A real delight and perfect for your Christmas Charcuterie board!
Composed of natural ingredients, pork meat (belly, shoulder, liver), dried apples, cream, Calvados and spices, the terrine is cooked in a bain-marie.
The hint of sweetness perfectly accompanies its fleshy taste. A comforting winter charcuterie to share with friends.
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
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Your Cheese Club Team
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