winter release now available: cold-smoked elk terrine
Add To Cart
hearty slice, about 8 oz each contains dairy and eggs
This country-style, seasonal release starts with thin cuts of maple-cured pork belly layered into old-school terrine molds. Winter spices--white pepper, cinnamon, clove, nutmeg, ginger--lace up hand-cut elk with a touch of pork for texture. Cold-smoked over fruitwood, this rich terrine is ready to eat right out of the package.
Let it come to room temp (go put another log on the fire and open the wine) then serve with crusty bread, whole grain mustard, and tart pickles. Schmear over toasted brioche buns and you might not miss burger season so much