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These pots are from the Manufacture’s archives. The adjective “terrin” (land) gave name to this wonderful object: the Terrine is defined as an earthenware container, sufficiently deep and provided with a lid, in which you cook and preserve some kind of meat. Pâté recipes dating back to the Middle Ages use terrines to cook and serve these foods. In the 16th century, the most fashionable terrines were cockerel, golden beak woodcock, chicken, duck and venison. Because Digoin’s stoneware is fired at a very high temperature, it is completely vitrified and particularly non-porous, meaning that odors cannot be transmitted.
The boar and hare designs come in the bleu nuit color, and the fish design comes in white.
Made in Burgundy, France.
9.4” x 5.9”
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