It is because the company Roger Vidal is aware of the new eating habits of consumers that it wanted to diversify its range of terrines and is now offering its new creations, inspired by the best that the earth gives us. Naturalness being unique, Roger Vidal has chosen to share it with you through his new recipes cooked and simmered in accordance with tradition. From the most traditional ones like the Roquefort terrine or the Causse terrine with sheep's tomme and thyme that exude the Aveyron region, discover the chef's terrine with smoked lardons and onions or the one with chorizo and grilled onions. Composition: Terrine prepared with smoked duck breasts, duck and pork, topped with salt and pepper.