Terrine de Campagne

Name: Terrine de Campagne
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: French
Ingredients: 700g pork shoulder, minced; 300g streaky bacon; 150g pork liver, minced; 2 cloves garlic, minced; 2 tbsp brandy; 1 tsp thyme; 1 tsp allspice; 1/2 tsp nutmeg; 2 eggs; salt and pepper to taste; streaky bacon rashers to line tin

A rustic French country-style pork and herb pâté, baked in a bacon-lined loaf tin. Pressing the cooked terrine with a heavy weight overnight is what compacts it into clean, sliceable layers, rather than leaving it loose and crumbly when cut.

Total time

120 min

Prep

30 min

Cook

90 min

Difficulty

hard

Cuisine

French

Ingredients

700gpork shoulder, minced

300gstreaky bacon

150gpork liver, minced

2 clovesgarlic, minced

2 tbspbrandy

1 tspthyme

1 tspallspice

1/2 tspnutmeg

2eggs

salt and pepperto taste

streaky bacon rashersto line tin

Instructions

Line a loaf tin with bacon rashers.

Mix pork, liver, garlic, brandy, thyme, allspice, nutmeg and eggs.

Season well.

Pack into bacon-lined tin. Fold bacon over top.

Cover with foil.

Bake in a bain-marie at 160°C for 1 hour 20 minutes.

Cool. Press with a heavy weight overnight.

Refrigerate 24 hours.

Slice and serve with cornichons and sourdough.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

871

Protein

74.8g

Fat

60.3g

Carbs

2.5g

Fiber

0.3g

Sodium

1433mg

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