How to Make Authentic Terrine de Campagne with Country Pâté

Simple Summary

Terrine de Campagne with Country Pâté is a classic French charcuterie dish that combines rustic flavors and textures in an elegant presentation. This hearty terrine is perfect for special occasions or as a luxurious appetizer.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 30 minutes (plus overnight chilling)
• Servings: 10-12
• Difficulty: Intermediate

Ingredients

• 500g pork shoulder, coarsely ground
• 250g pork liver, finely chopped
• 250g pork fat, diced
• 100g bacon, diced
• 2 shallots, finely minced
• 2 cloves garlic, minced
• 2 eggs, beaten
• 60ml brandy
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp ground black pepper
• 1 tsp salt
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 8-10 thin slices of bacon, for lining the terrine

Instructions

1. Preheat the oven to 325°F (165°C).

2. In a large mixing bowl, combine the ground pork shoulder, chopped liver, diced pork fat, and diced bacon.

3. Add the minced shallots, garlic, beaten eggs, brandy, parsley, thyme, black pepper, salt, allspice, and nutmeg to the meat mixture.

4. Mix all ingredients thoroughly with your hands until well combined.

5. Line a 1.5-liter terrine mold or loaf pan with the thin bacon slices, allowing them to hang over the edges.

6. Pack the meat mixture firmly into the lined terrine, pressing down to remove any air pockets.

7. Fold the overhanging bacon slices over the top of the mixture to cover it completely.

8. Cover the terrine with its lid or tightly with aluminum foil.

9. Place the terrine in a deep roasting pan and add hot water to come halfway up the sides of the terrine.

10. Carefully transfer the roasting pan to the preheated oven and bake for about 1 hour and 45 minutes, or until the internal temperature reaches 160°F (71°C).

11. Remove the terrine from the water bath and let it cool to room temperature.

12. Place a weight (like canned goods) on top of the terrine and refrigerate overnight to compress and set the pâté.

13. To serve, remove from the refrigerator 30 minutes before slicing. Run a knife around the edges and unmold onto a serving platter.

Chef's Notes

• For best flavor, prepare the terrine 2-3 days before serving to allow the flavors to develop.
• If pork liver is unavailable, chicken liver can be substituted.
• Customize the herbs and spices to your taste – try adding dried cranberries or pistachios for texture and flavor variation.
• Leftover terrine can be stored in the refrigerator for up to 5 days, tightly wrapped.
• For a smoother texture, process a portion of the meat mixture in a food processor before mixing with the rest.

Nutritional Info

Per serving (based on 12 servings): Approximately 320 calories, 25g protein, 28g fat, 2g carbohydrates. Rich in vitamin A, iron, and B vitamins from the liver. The pork provides high-quality protein and zinc.

Serving Suggestions

Serve thin slices of the terrine on a wooden board alongside crusty baguette, cornichons (small pickled gherkins), whole grain mustard, and a selection of cheeses for a classic French appetizer spread. Pair with a crisp white wine like Chablis or a light red like Beaujolais. This terrine is perfect for holiday gatherings, picnics, or as part of a sophisticated brunch.