Rougié Périgord terrine with 20% foie gras contains pork, duck meat, duck foie gras, duck liver, port wine, onions and various seasonings. It is made in the Canadian Rougié plant.
Its most immediate use is to spread it on a slice of country bread, toast, or crackers — it's the ideal midnight snack... Of course, it can constitute an elegant canapé, hors d'oeuvre, picnic companion; or thoughtful gift.
Refrigerate before opening. For full enjoyment serve chilled but not ice cold. Use a knife to serve spreadable portions.
For more than a century the French Rougie company has been leader of foie gras and duck specialties. It has farms both in France and Canada. The main manufactory plant is in Sarlat, the capital city of Périgord, France's top gastronomic region.
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