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 Terrine au Roquefort or the Terrine du Causse with sheep's tomme and thyme, which exude the Aveyron region, discover the Chef's terrine with smoked lardons and onions or the one with chorizo and grilled onions. A whole palette of flavors is available in this range. Composition: Traditional pâté made with duck meat and served with salt and pepper.