Produced by MAISON TELME - Traditional cannery in Provence since 1947

Morel: in spring, from April to June, an elongated, brown conical hat indicates the morel under the leaves. Often found in old fire places, it grows in small groups.
The morel has a nutty flavor with rich woody aromas. Its bouquet and rarity make it one of the most sought-after mushrooms for gourmets.

Tasting advices: even if the terrine with morels remains resolutely forest, it will be glad to accompany it with a glass of white burgundy, a Meursault for example. Its flavor will be better expressed if it is taken out of the fridge at least an hour before.
A recipe idea? Open country rolls, replace part of the crumb with two tablespoons of terrine with morels, sprinkle with grated cheese, a little parsley and in the oven at thermostat 6 (180 °) for 10 minutes. Serve on a bed of mixed greens, accompanied by balsamic vinegar cream.

Ingredients: Hautes-Alpes pork (raised in compliance with the Mountain Indication specifications), pork liver, poultry liver, 5% morels, aromatic plants, Marc de Provence, salt, spices.
Homemade gluten-free terrine, no eggs, no additives.