The Conserverie St. Christophe makes pates & terrines according to typical recipes from the Picardy region in north west France. They are cooked in an original jar with a glass slid. The ingredients in the terrines are mostly meat, onions & spices, often with a splash of Calvados from neighbouring Normandy or white wine. Normally eaten in Picardy with fresh bread & salicorne, a salty sea plant. Contents 270 g.
- Liver pate with calvados: made from pork, liver, calvados, onions & spices
- Rabbit pate with white wine: contains rabbit, pork, white wine, onions & spices.
- Venison pate with calvados: made from venison, pork, calvados, onions & spices. Wild boar with calvados: wild boar, pork, calvados, onions & spices.
- Amiens duck pate Mme de Sevigne was already raving about this Picardy speciality in the 17th century. Made from duck, chicken liver, rabbit, mushrooms & egg. Mushroom comfit made from red onions & a variety of spices Served cold on farmhouse bread or hot with roast beef or duck