Cassoulet in earthenware terrine

Cassoulet in earthenware terrine

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This terracotta terrine, which will remain in the oven for several hours, will allow the formation of this uniform crust, which, when sprinkled with water from time to time, will give this dish its unique flavor.

JUNE 2022 : Due to avian flu, duck confit is replaced by confit pork knuckle

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Would you like to taste the delights of the southwest and the generous cuisine? Taste our cassoulet of castelnaudary: an authentic and traditional dish, so dear to our city. The Escourrou house offers you this cassoulet in a terrine, made with quality local products, 100% French origin: beans, pure pork sausage, duck confit, rind and tomato concentrate.

Advice for the preparation of the cassoulet :
Place the terrine in a hot oven (Th7 to 8) after having followed the advice printed on the packaging. If you wish to accompany your cassoulet with wine, we recommend a "dry" red wine: Gaillac, Bergerac or Fronton. If you prefer white wine, Picpoul de Pinet or Limoux. Alcohol abuse is dangerous for your health, consume with moderation.

The history of the traditional cassoulet :
Emblematic dish of the southwest and the Toulouse region, the cassoulet appeared several centuries ago. Initially based on beans, it evolved from the 16th century with the arrival of white beans, straight from South America. This peasant family recipe is a generous dish, which is now part of the heritage of French gastronomy. Often concocted the day before, or in the morning, it is eaten for dinner, usually from September to March.

White beans, pure pork sausage, cooking juices, duck confit 18%, rinds, tomato concentrate, spices, salt, aromatics.

The price for this product differs in store, please consult us


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