The wild boar pâté marinated in Bergerac Albert Ménès wine was made in a workshop nestled in the heart of the Landes region from pieces of meat of first selection and worked by hand: the wild boar meat comes from French forests, the meat pork 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 wild boar meats are delicately chopped and slowly cooked, which gives this recipe a firm texture. The sweet taste of Bergerac wine gives this terrine round and delicious notes. Seasoned with a touch of Armagnac and aromatic herbs, this recipe is very refined.