Wild Boar Terrine with ApricotA moist and tasty pork terrine make with a subtle sweetness thanks to the addition of generous amounts of apricot. ~200 g blocks of terrine Gluten free. Contains pork, milk, egg, soy, sulphites.

Infused with delightful pieces of locally grown orange rind distributed throughout the paste

and a thread of sticky honey

then wrapped in chestnut leaves that add a nutty sweetness like brown sugar

The name Angélique-À-Marc comes from the fusion of an indigenous plant’s name

Pasteurized Goat Milk from Spain

Its crumbly texture is perfect for enhancing dishes

or sunny afternoons

Built on a corn-forward mash bill and aged in virgin American oak

and fettuccine Alfredo

750 ml bottle

An very rare and traditionally made version of this popular Calabrian cheese

Made from lean top round cuts of beef