Terrine de Campagne

Name: Terrine de Campagne
Cook time: 200 min
Total time: 200 min
Yield: 8 servings
Cuisine: French
Ingredients: 700g Pork Shoulder, cut into chunks; 250g Pork Back Fat, or fatty pork belly; cut into chunks; 250g Pork Liver, trimmed; 80g Country Bread, crusts removed, torn into pieces; 120ml Whole Milk; 1 large Egg; 2 Shallots, finely chopped; 2 cloves of Garlic, minced; 2 tbsp Flat-Leaf Parsley, finely chopped; 2 tsp Thyme Leaves, fresh (or 1 tsp dried); 20g Sea Salt, fine; 2 tsp Pepper (Black), freshly ground; 1 tsp Quatre Épices; 60ml Cognac, or Armagnac; 2 Bay Leaves; 150g Pork Caul Fat, crépine; soaked and patted dry; Some Cornichon, optional; Some Dijon Mustard, optional; Some Baguette, optional

This classic French terrine de campagne is a rustic, richly flavored pork pâté with a tender, silky interior and a fragrant herb-and-spice finish. Coarsely textured with pork shoulder and back fat, brightened by parsley and shallot, and finished with a splash of cognac, it’s perfect served chilled in slices with cornichons and mustard for a convivial starter or picnic treat.

This classic French terrine de campagne is a rustic, richly flavored pork pâté with a tender, silky interior and a fragrant herb-a... Show more

Traditional French Recipe

Health Grade

B- · Healthy

Rating

4.0

Time

3 hrs

Price

0,48 €

Calories

665 kcal

nutritious

meal prep

low carb

keto

Method

Soak the caul fat

If the Pork Caul Fat feels stiff, soak it in cold water for 20 minutes until it becomes soft and stretchy, then pat it dry very well.

Preheat the oven

Heat the oven to 160° C and set a rack in the middle so it is ready when the terrine goes in.

Prep the filling

Trim the crusts from the Country Bread if needed, tear it into pieces, and cover it with the Whole Milk for 10 minutes so it softens. While it soaks, finely chop the Shallots, Garlic, and Flat-Leaf Parsley. Cut the Pork Shoulder, Pork Back Fat, and Pork Liver into small pieces, then mince them very finely with a sharp knife until you have a rough, even texture.

Mix the terrine

Squeeze the milk-soaked bread dry and crumble it into a large bowl with the minced meat. Add the Thyme Leaves, Egg, Sea Salt, Pepper, Quatre Épices, and Cognac, then mix with your hands until everything is evenly combined, sticky, and well seasoned.

Pack and bake

Line a loaf pan with the caul fat, leaving enough overhang to fold over the top. Pack in the mixture a handful at a time, pressing firmly to remove air pockets, then tuck the 2 bay leaves on top and fold the caul fat over the surface. Set the pan in a larger roasting pan, pour in hot water to come halfway up the sides, and bake for 1 hour 30 minutes at 160° C until the terrine feels firm and the juices run clear.

Chill and set

Lift the terrine out carefully and let it cool for 30 minutes. Once it is no longer hot, cover it and chill it overnight so it firms up properly; if you like, set a small board or plate on top after cooling to help it compact into neat slices.

Slice and serve

Let the terrine stand at room temperature for 10 minutes, then unmould it and slice it thickly. Serve with cornichons, Dijon mustard, and baguette on the side.