HURE DE LANGUE PISTACHEE
The Product
A classic French pressed terrine made from gently cooked pork tongue and other tender head-cuts, seasoned with aromatics (garlic, pepper, herbs) and set in a light natural jelly. Pistachios are folded through the mixture for a subtle sweetness, a firm bite, and a distinctive mosaic slice. Traditionally slow-simmered, then pressed to achieve clean, deli-style portions.
Origin & Terroir
"Hure" belongs to the great tradition of French charcuterie de terroir, where nothing is wasted and every cut is valued. Pressed head terrines and tongue preparations are particularly associated with rural butcher-shops and bistros across France—often linked to Normandy, Brittany, and the Loire regions—where pork cookery and gelée-based charcuterie have long been staples of the cold buffet.
How to Enjoy
Serve chilled, sliced thin or medium. Pair with cornichons, pickled onions, mustard (Dijon or wholegrain), and a rustic baguette. Excellent as a starter with a green salad, or on a charcuterie board alongside jambon and saucisson. Best with a light red (Gamay, Pinot Noir) or a dry cider.
Did You Know?
Pistachios are a signature in many French terrines because they keep their color and texture after cooking—creating that "stained-glass" look in the slice and adding gentle crunch without adding heaviness.