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Terrines / Pâtés made in Corsica

The secret of our terrines lies in the use of local specialities: varied game, figatellu, a smoked sausage made from pork liver, or brocciu, a fresh cheese made from ewe's milk with an AOC label. For all our terrines, 36% game is used, ensuring at least 30% of the final composition. The richness and nobility of these mixtures, skilfully proportioned, make the "Charles Antona" terrines a privileged starter that will whet your appetite. Source: SAS Corsica Gastronomia.

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