Boar with porto and dried plums terrine
This terrine is made of boar meat tendered by an amazing mix of porto and dried plums. The moment the jar is opened, a mesmirizing odor feels the room. The tatse is subtle and well-balanced, not too sweet nor too salted. The texture extra-soft.
Even though it would be possible (and mostly tempting) to eat the terrine with a spoon, right from the jar, it is advised to spread it on a piece of multigrain bread. It makes for a perfect afternoon snack.
Philippe Brugier, craftman at Ducs de Montrichard, shares the experience he got in France, where he discrovered his passion. He now puts his terrine know-how in practice in Estrie.