We make a whole world of it and yet, making our terrines is not that complicated.
Equip yourself with a mincer, choose a good meat (prefer farm-raised pork), a few onions and let your creativity guide you.
For Alexandre Cipriani, master restorer, chef of the Nantin Bridge, it doesn’t take much more to make a good terrine at home.
Homemade terrines are healthy and tasty and freeze easily.
Alexandre Cipriani, gives us some of his secrets to delight you all year round