Using their fully free ranging charcuterie pigs, George makes a classic, perfectly seasoned farce and encase it in a hot water crust pastry.
The pastry is made using the duck fat we confit all our garlic and duck legs in giving it a flaky, mildly garlicky flavour.
After cooking he tops with the same jelly we user in our pâté en croutes.
Using their fully free ranging charcuterie pigs, George makes a classic, perfectly seasoned farce and encase it in a hot water crust pastry.
The pastry is made using the duck fat we confit all our garlic and duck legs in giving it a flaky, mildly garlicky flavour.
After cooking he tops with the same jelly we user in our pâté en croutes.