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The wild boar meat for this pâté comes from French forests, and it has been marinated in Bergerac wine. The pork and wild boar meats are delicately chopped and slowly cooked, which gives this recipe a firm texture. The sweet taste of Bergerac wine gives this terrine round and delicious notes. Seasoned with a touch of Armagnac and aromatic herbs, this pâté is very refined.
Enjoy on toast or fresh bread with a touch of fig chutney to add a slightly sweeter taste.
