Our wonderfully flavourful, slow-cooked terrines are hand-crafted in the time-honoured rustic French tradition, slow-cooked to draw out the delicate flavours and textures of these everyday foods.

​We conscientiously source the foundation ingredients of our products from local producers of rare- and traditional-breed pork, liver and bacon right here in Norfolk. Our game and venison, including Muntjac, is also sourced from local suppliers and gamekeepers.

​All our exclusive recipes are considerately and thoughtfully put together to produce a sumptuous, mouth-watering range of products which are suitable for any occasion, from an informal lunch to a special occasion.

 

Our terrines can be served with a crunchy salad and fresh baguette, or as part of a ‘Ploughman’s Lunch’ with a delicious cheese and chutney. They also make a perfect entrée when served with crunchy baguette and a fruity relish.

We also make traditional French-style Rillettes using local pork and wild duck. Rillettes are small pieces of meat slow-cooked in their own fat and juices and liberally seasoned. They're delicious served with artisanal bread and fresh salad. 

 

Our potted meats are perfect for breakfast or as a light supper spread on warm toast.

 

Our famous Liver Parfaits (chicken or duck liver) are made using French unsalted butter, garlic and seasoning. When spread on Melba toast they make an incredibly elegant entrée that’s guaranteed to please the most discerning diner.

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