The rabbit terrine with truffles from Burgundy is a delicious dish and delicate on the palate. Riddled with 8% of the Burgundy truffle (Tuber uncinatum) macerated in Armagnac for a year minimum, rabbit terrine with truffles from Burgundy suprendra your guests.
It is eaten in a medallion with a salad or cherry tomatoes.
We recommend to taste the rabbit terrine with truffles from Burgundy with a white wine such as Chardonnay to bring out the flavors of the truffle.

Pork jowl, Rabbit meat 25%, chicken liver, truffles Tuber Unciatum 8%, eggs, milk (including lactose), white wine (sulfite), salt 1% alcohol fruit, Marc de Bourgogne, shallots, white pepper, dextrose, spices, lactose, natural flavorings (nutmeg, bay leaf, thyn). presence of sulfite, eggs, lactose.