Venison terrine with pink peppercorns

Ingredients: Hautes-Alpes pork, venison (20%), salt, pink pepper (2%), red wine, Marc de Provence, spices.

Nutritional values ​​per 100g:

⁕ Energy in kJ: 1515
⁕ Energy in kcal: 367
⁕ Fat (g): 34
⁕ of which saturated fatty acids (g): 12
⁕ Carbohydrates (g): 0.9
⁕ of which sugar (g): 0.5
⁕ Protein (g): 14
⁕ Salt (g): 1.8

Free from colourings, flavor enhancers and preservatives.

Shelf life: unopened about 3 years; after opening about 5 days in the fridge

In 1947, Gaston and Lydie Telme set up a butcher's shop in the small town of Oraison in Provence, selling home-made pies, saucissons and ham, which soon became very popular throughout the region.

In 1981, the daughter Jeanine Nervi took over the family business and revolutionized production by experimenting with new spices and flavors. Under her leadership, exciting, tasty and locally typical variants are created with pastis, lavender, olives, almonds...

In 2007, Solange Nervi took over the family business in the third generation and renamed it Maison Telme. She modernizes the production facility in accordance with European standards and expands the customer base. Maison Telme's pies and terrines are now sold throughout Europe, as far away as Russia and Japan.

Nonetheless, Maison Telme still works the way it did in the days of the company's founders, Gaston and Lydie - the terrines are filled into their glasses by hand and with a fork - and the quality of the products is always the top priority.

Manufacturer's address: Maison Telme, 3 Espace St.Pierre, 04310 Peyruis, France