The Jean Hénaff brands, distributed in large areas, and Hénaff Selection, distributed in Hénaff stores & Co and in delicatessens, reveal new recipes from the know-how of the century-old family SME.
Building on the success of its aperitif ranges since 2020, Hénaff continues, from April, conquering the shelf with three new original recipes based on French meat and without additives. For an impromptu aperitif or for a picnic, these ambient spreads are practical, packaged in glass jars with plastic lids 
aluminum infinitely recyclable.
Roast chicken spread with Espelette pepper
Roasted in a pot and enhanced with a touch of Espelette pepper, chicken is savored in this recipe with subtly fruity notes (90 g).
Thai pork spread
Ginger and coriander are accompanied by notes of lemongrass, all carried by the roundness of coconut milk for this comfortingly tender spread (90 g).
Crushed olive spread, artichoke and rosemary
Hénaff uses tapenade to combine unexpected flavors : artichoke and rosemary twist green olives for a successful marriage (90 g).
TWO NEW TRADITIONAL TERRINES
These new Label Rouge pork terrines are the result of traditional know-how recognized by the EPV label (Living heritage company) assigned to the company.
Country terrine with Espelette pepper
Espelette pepper meets the sweetness of pork for a delicately spicy recipe (180 g).
Country terrine with onion confit from Brittany
A hymn to Brittany with this recipe with sweet and sour notes (180 g).
