100% French ingredients for an authentic recipe: Pâté and terrine represent the same thing today, even if at the beginning they were distinguished by the way they were cooked. The pâté was cooked in a crust that was not always edible, while the terrine was prepared in an earthenware container. Now both are baked in the oven in more classical containers, but keep their authenticity thanks to traditional ingredients. Each region has its own typical recipes and Ardèche is no exception. Local pâtés and terrines are distinguished by the presence of vegetables in fairly large quantities. The ingredients of the terrine Chasseur Caillette combine in a recipe full of generosity: 100% French pork meat, from responsible farms; The famous 39% chard; Eggs and cream to form a tasty mixture; Condiments duly selected to give the terrine a deliciously spicy taste.