Normandy pork terrine, cider and samphire

This superior pork terrine, cooked with pork raised in Normandy, is distinguished by its delicate seasoning with cider and samphire. The cider, in Cotentin AOP from Maison Hérout, brings a fruity and tangy note, blending perfectly with the richness of the meat, while the samphire adds an iodized touch. A harmony of flavors between land and sea. Focus on the Norman partner producer for this recipe: Jean-Baptiste Aulombard, born under the Carentan sun, has always had a taste for good things. His childhood, lulled by the sweet scents of Norman orchards, naturally led him to embrace an agricultural vocation. His professional experiences took him to the Hérout cider house, where he learned the secrets of fermentation and modernized ancestral methods while preserving their authenticity. Surrounded by a dedicated team, including Alban, Laurent and Mélody, he was able to breathe new life into the cider house, offering exceptional products. The Maison Hérout orchards, committed to an organic approach, produce unique ciders thanks to traditional know-how and a perpetual quest for excellence.