A Terrine for the Festive Season: Guinea Fowl with Cranberries and Christmas Spices from Brittany, in a Limited Edition.

Hénaff from Pouldreuzic in Finistère is known for its pâté in the blue-and-yellow tin. Under the Hénaff & Co brand, the family also produces small jars of terrines and rillettes, and this one is part of the festive Christmas edition in a special jar: French guinea fowl meat, chicken liver and pork form the base, with cranberries and a pinch of Christmas spices. It is only available seasonally.

Guinea fowl has a more refined yet slightly bolder flavour than chicken, and the terrine captures this perfectly. 27% guinea fowl meat, 7% cranberries: the berries add acidity and a subtle sweetness, while the 0.4% Christmas spices remain in the background, lending warmth rather than a gingerbread flavour. A splash of cognac, shallot and garlic round out the taste. The texture is coarse and spreadable, like a rustic terrine.

Produced by Hénaff in Pouldreuzic in Brittany; the meat comes from France. According to the ingredients list, it contains no nitrite curing salt or additives, is sterilised in the jar and therefore has a long shelf life if unopened.

Best served cold, but take it out of the refrigerator 15 minutes before serving. Serve on toasted rustic bread or baguette, as a starter with a few gherkins, or with an aperitif on Christmas Eve. It pairs well with a dry Cidre Kerné Brut from Brittany or a Champagne Laherte Ultradition. After opening, store in the refrigerator and consume within three days.