NEW 2007 - Beef Shank Terrine with Duck Liver

20% of Bloc of Foie Gras

Multiple Uses
3 types of hot or cold usage :
- As an hors d’oeuvre
- As an appetizer
- As a main dish

A New and Refined Composition
- 1st beef-based Rougie Terrine (45%)
- Presented in alternating layers with bloc of duck foie gras (20%)

Optimized Artisan Presentation
- Firmness and consistency allows clean slicing and elegant presentation
- Slices pre-marked for rustic and authentic “charcuterie-style” presentation

Chef’s Tip
To get the best slices, set on flat surface to cut.

You can find our reference of Beef Shank Terrine with Duck Liver in the "logistic details" rubric.