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Dinner

Classic Country Terrine

This rustic French pork terrine is rich, flavorful, and surprisingly simple to make at home.

By Daily Recipes Book· 🌍 French· July 24, 2026
Classic Country Terrine
dailyrecipesbook.com
Prep
30 minutes
Cook
1 hour 30 minutes
Total
48 hours including chilling
Serves
10

A country terrine is a true staple of French cooking that feels sophisticated yet remains wonderfully rustic. It is essentially a well seasoned pork mixture that is gently baked in a loaf tin until it becomes tender and sliceable. The result is a luxurious dish that pairs perfectly with crusty bread and cornichons on a grazing board.

Many people think a terrine is difficult to prepare, but this version is very straightforward. The secret is using a good mix of fatty pork belly and lean pork mince to ensure the texture stays moist and tender. It is a fantastic option for a relaxed lunch or a special gathering with friends.

Ingredients

  • 500g pork belly, minced
  • 500g regular pork mince
  • 200g chicken livers, cleaned
  • 2 tablespoons brandy or cognac
  • 2 eschalots, finely chopped
  • 1 tablespoon butter
  • 2 whole eggs
  • 2 egg yolks
  • 1/2 cup heavy cream
  • 1/2 cup shelled unsalted pistachios
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves

Instructions

  1. 1

    Sauté the finely chopped eschalots in butter until soft, then let them cool completely.

  2. 2

    In a large bowl, combine the pork belly mince, regular pork mince, chicken livers, cooled eschalots, brandy, eggs, egg yolks, cream, salt, pepper, allspice, and cloves.

  3. 3

    Mix the ingredients by hand until well combined and uniform.

  4. 4

    Fold in the pistachios gently.

  5. 5

    Transfer the mixture into a greased loaf pan, pressing down firmly to remove any air pockets.

  6. 6

    Cover the pan tightly with foil and place it in a large roasting tray.

  7. 7

    Fill the roasting tray with enough boiling water to reach halfway up the side of the loaf pan.

  8. 8

    Bake at 160C for about 90 minutes until the center is firm to the touch.

  9. 9

    Remove from the water bath, let it cool to room temperature, then weigh the top down with cans and refrigerate for at least 24 hours before slicing.

💡 Tips

Serve your terrine at room temperature for the best flavor and texture. Store the leftovers tightly wrapped in plastic in the refrigerator for up to five days.

#French#Pork#Appetizer#High Protein

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