Classic French Country Terrine
A rustic and rich pork terrine that is easy to make and perfect for a picnic or cheese board.
recipesbynani.comThere is something so special about a traditional French country terrine. This classic dish uses pork belly and chicken liver to create a tender, flavorful loaf that feels like you bought it from a fancy deli. Even though it looks impressive, it is actually quite simple to put together at home using a standard loaf pan.
Since this dish needs time to marinate and chill, make sure to plan ahead. It is best to prepare the mixture a day early so the flavors have plenty of time to meld together. It keeps well in the fridge, so it is a great make ahead option for parties.
🧺 Ingredients
- 500g fatty pork belly mince
- 500g regular pork mince
- 200g chicken livers, cleaned and trimmed
- 2 shallots, finely diced
- 2 tablespoons butter
- 1/3 cup brandy or cognac
- 2 large eggs
- 2 egg yolks
- 1/2 cup heavy cream
- 1/2 cup unsalted pistachios
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground allspice
👩🍳Instructions
- 1
Sauté the diced shallots in butter until soft, then set them aside to cool completely.
- 2
In a large bowl, combine the pork belly mince, regular pork mince, chicken livers, shallots, brandy, eggs, yolks, cream, salt, pepper, thyme, and allspice. Mix everything together until well combined.
- 3
Gently fold in the pistachios.
- 4
Cover the bowl and let the mixture marinate in the refrigerator for at least 24 hours.
- 5
Preheat your oven to 160C.
- 6
Pack the meat mixture into a standard loaf pan, pressing down firmly to remove air pockets. Smooth the top with a spoon.
- 7
Cover the pan tightly with foil and place it inside a larger roasting dish. Fill the roasting dish with boiling water until it reaches halfway up the side of the loaf pan.
- 8
Bake for about 70 to 80 minutes until the internal temperature reaches 70C.
- 9
Remove the terrine from the water bath and let it cool. Place a heavy weight on top of the terrine to compress it and refrigerate for at least another 24 hours before slicing.
💡 Tips
Serve your terrine with toasted baguette slices, cornichons, and a little Dijon mustard. Keep the terrine wrapped tightly in the refrigerator for up to 5 days, or freeze individual slices wrapped in plastic for later use.
Made this recipe? Let us know how it went.
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