Normandy pork terrine, Neufchâtel AOP

This artisanal superior pork terrine recipe is associated with the delicate taste of Neufchâtel, the oldest cheese in Normandy. To taste, at the foot of the cliffs or elsewhere, on a thin slice of toasted country bread and accompanied by a glass of brut cider from Normandy. Focus on a Norman producer of this recipe: Marie Lévêque (Bailleul-Neuville, Seine Maritime, Normandy) In 1983, Mr. and Mrs. Lévêque took over a farm of 20 hectares and ten cows, in the village of Bailleul-Neuville, north of the Pays de Bray. The couple produces cheese and sells it in regional markets. In 2004, their then 20-year-old daughter Marie joined the family adventure.