Cured Ham, Parsley, Onion, Carrot, Bay Leaf, White Wine (SULPHITES), Pork Gelatine, Water, Salt & Pepper. Allergens in Bold
Carefully run a knife around the edges of the terrine to loosen and turn upside down on a chopping board to remove. Serve in finger-thick slices.
| Typical Values | Per 100g |
|---|---|
| Energy | 422kj |
| 100kcal | |
| Fat | 1.4g |
| Saturates | 0.6g |
| Carbohydrates | 0.2g |
| Sugars | 0.1g |
| Protein | 16.8g |
| Salt | 1g |
“Extremely good and got our lunch party off to an excellent start.”
“Perfectly seasoned.”
A classic pressed ham terrine made in Forman’s kitchen with dry cured ham from free range pigs, fresh parsley and delicious ham stock jelly.
Best served with our Piccalilli and Seeded Crackers or Mel Bagel Toasts.
An ideal starter or buffet addition.
Serves 3-4
300g.
