Rabbit Pâté with Wild Thyme

This tasty terrine is made in a workshop nestled in the heart of the Gascogne region from pieces of meat of first selection and worked by hand: the rabbit meat comes from French farming on a human scale, and the pork meat comes from small farms in the South West of France located in a perimeter close to the workshop. The bonding of this terrine is made according to tradition and in a natural way thanks to eggs of French origin. The pork and rabbit meats are finely chopped and cooked slowly, which gives a firm texture to this recipe. The subtle note of thyme, a variety of thyme, delicately highlights this recipe.