The Albret pork butcher’s in Nérac still sells this traditional treat.
Just like Périgueux pâté, the famous Nérac terrine dates back to the 18th century. Although game terrines were commonplace in this era, the Nérac terrine earned its reputation thanks to the recipe which created the excellent terrine by Mr. Taverne. Made in Nérac in the second half of the 18th century, it supplied Paris, as well as foreign courts including Denmark, England, Spain and even the United States.
The Nérac terrine is traditionally made from partridge stuffing surrounded by foie gras; completely stuffed. Nowadays, the stuffing may also be made from pheasant or thrush, depending on supplies.
