🥩 Terrine de Campagne

Name: Terrine de Campagne
Total time: 150 min
Yield: 8
Cuisine: France · nationwide
Ingredients: 600 g pork shoulder, coarsely minced; 200 g pork belly, minced; 250 g chicken livers, cleaned and chopped; 40 ml cognac; 2 cloves garlic, crushed; 1 tbsp chopped thyme and parsley; 1 tsp cracked black peppercorns; 12 g salt

Origin: France · nationwide

184kcal

per serving · 80 g

230kcal

per 100 g

12 gProtein15 g / 100 g

14 gFat18 g / 100 g

2 gCarbs2 g / 100 g

Terrine de campagne, or country terrine, is a coarse French pâté of minced pork and chicken liver seasoned with cognac, herbs and cracked peppercorns, packed into a mold and baked slowly in a water bath. Once chilled and pressed, it slices into dense, rustic, savory slabs. It is served cold as a starter with cornichons and mustard.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly2 g carbs per 100 g

✓

High protein15 g protein per 100 g — 26% of the calories

Not vegetarianbecause of: pork, chicken liver

Not veganbecause of: pork, chicken liver

Contains porkbecause of: pork

Allergens

Contains (in a typical recipe):

⚠ Eggs

What it is made of

porkchicken livercognacherbspeppercorns

Recipe

8 servings150 min

Ingredients

600 g pork shoulder, coarsely minced
200 g pork belly, minced
250 g chicken livers, cleaned and chopped
40 ml cognac
2 cloves garlic, crushed
1 tbsp chopped thyme and parsley
1 tsp cracked black peppercorns
12 g salt

Method

Mix the pork, pork belly, chicken livers, cognac, garlic, herbs, peppercorns and salt; chill for 1 hour.
Pack firmly into a 1 l terrine dish and cover with a lid or foil.
Bake in a water bath at 160 °C for about 1 hour 30 minutes, until the center reaches 70 °C.
Cool, then press with a weight and refrigerate overnight.
Slice and serve cold with pickles and mustard.

How to make it lighter

Keep slices thin — a 50–80 g slice is a typical starter portion.
Serve with plenty of pickles and a green salad rather than extra slices.
Use leaner pork shoulder in place of part of the belly if you make it at home.

History

Terrines take their name from the earthenware dish they are cooked in, and pâté de campagne is a staple of French charcuterie shops and bistro menus. Recipes vary by region and by charcutier rather than coming from one recorded origin.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →