It is made from pork cooked slowly for many hours which is then pulled into strands by hand, mixed with simple seasonings and local Vouvray white wine then pressed into a terrine, all according to an age old recipe. Sometimes it is served scooped from a large terrine, sometimes it comes in little round pots. Real gourmands, like Balzac, who affectionately dubbed it 'brown jam', eat it with a spoon straight from the pot, although in restaurants it will be served with toast. Last year 300 tonnes were made by the 20 local certified artisanal producers. With the new certification guaranteeing quality and authenticity, the producers are confidently expecting sales to double in the future.If you think this sounds delicious (it's a great alternative if you don't like liver patés) and would like to sample some yourself, please email us and we will design a day that includes gourmet treats.