Uploaded July 2026 | Updated September 2026, 2 weeks ago
⬇️ Recipe ⬇️ or PRINT: recipetineats.com/country-terrine-recipe
Hi guys Chef JB here! Today I’m sharing one of the great classics of French charcuterie: Country Terrine! This pork and pistachio terrine is rustic, rich, full of flavour and is far easier to make than most people imagine. A fantastic make-ahead dish, making it perfect for appetizers, canapés or on a cheese board. Serve it with crusty bread, cornichons, Dijon mustard and a simple salad for an effortless French-style meal. Bon appétit! - JB
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Country Terrine - Pork, Chicken Liver and Pistachio
Makes 15 slices
(Don’t attempt this recipe without a meat thermometer)
PORK MARINADE:
800g / 28oz pork belly mince/ground pork belly*
400g / 14oz pork mince / ground pork, regular or lean
250g / 9oz chicken livers, cleaned, diced 1cm/0.4"
4 tsp cooking / kosher salt
1 3/4 tsp black pepper
1/4 cup brandy, preferably cognac (sub non-alcoholic white wine)
CURING SALT OPTION
1/2 tsp (1g) curing salt (cure #1) – I do not use it**
TERRINE MIXTURE:
15g / 1 tbsp unsalted butter
1 eschalot, finely diced (ie. French onions)
2 large eggs + 2 yolks (55g/2oz each in shell) – fridge cold is fine
1/2 cup thickened cream (heavy cream)
1/2 heaped cup unsalted pistachios, no need to toast
FOR SERVING - Bread slices (I like baguettes), Dijon mustard, cornichons or other pickles
1. Mix the Pork Marinade ingredients together well with your hands, fridge overnight.
2. Saute eschalots in the butter until softened. Put in standmixer bowl (paddle attachment) with the marinated pork and remaining Terrine ingredients. Mix 1 min, starting om low, until well combined. (Else use hands, mix well. Don’t use food processor, it will puree the meat).
3. Pack into loaf pan using a “slamming” technique to remove air bubbles (causes unsightly brown holes) – grab handful of mixture, throw it in, repeat and spread. (Pan size 21.5 x 11.5 x 7 cm / 4.5 x 8.5 x 2.75").
4. Fill pan with boiling water halfway up side of pan, bake 25 min at 220°C / 430 °F (200°C fan). Cover terrine with foil, reduce to 170°C / 340°F (150°C fan) and cook until the centre reaches 68°C / 155°F (about 75 min). Rest 2 hrs, fridge overnight, slice and serve at room temp.
* Get this from your butcher, some Asian butchers sell fatty pork mince ready to go (like Top Ryde chicken shop on the top floor).
** Keeps the cut face of slices pink, if you don’t use it once sliced it oxidises and the pinkness fads. For home-cooking I don’t think it’s necessary, plus comes in 500g bags and you only use a tiny amount.
#countryterrine #terrinedecampagne #terrine #porkterrine #patedecampagne #charcuterie #frenchcharcuterie #frenchcuisine #frenchcooking #chefjb #recipetineats #recipe #frenchrecipe #cooking #cuisinefrancaise
⬇️ Recipe ⬇️ or PRINT: recipetineats.com/country-terrine-recipe
Hi guys Chef JB here! Today I’m sharing one of the great classics of French charcuterie: Country Terrine! This pork and pistachio terrine is rustic, rich, full of flavour and is far easier to make than most people imagine. A fantastic make-ahead dish, making it perfect for appetizers, canapés or on a cheese board. Serve it with crusty bread, cornichons, Dijon mustard and a simple salad for an effortless French-style meal. Bon appétit! - JB
----------
Country Terrine - Pork, Chicken Liver and Pistachio
Makes 15 slices
(Don’t attempt this recipe without a meat thermometer)
PORK MARINADE:
800g / 28oz pork belly mince/ground pork belly*
400g / 14oz pork mince / ground pork, regular or lean
250g / 9oz chicken livers, cleaned, diced 1cm/0.4"
4 tsp cooking / kosher salt
1 3/4 tsp black pepper
1/4 cup brandy, preferably cognac (sub non-alcoholic white wine)
CURING SALT OPTION
1/2 tsp (1g) curing salt (cure #1) – I do not use it**
TERRINE MIXTURE:
15g / 1 tbsp unsalted butter
1 eschalot, finely diced (ie. French onions)
2 large eggs + 2 yolks (55g/2oz each in shell) – fridge cold is fine
1/2 cup thickened cream (heavy cream)
1/2 heaped cup unsalted pistachios, no need to toast
FOR SERVING - Bread slices (I like baguettes), Dijon mustard, cornichons or other pickles
1. Mix the Pork Marinade ingredients together well with your hands, fridge overnight.
2. Saute eschalots in the butter until softened. Put in standmixer bowl (paddle attachment) with the marinated pork and remaining Terrine ingredients. Mix 1 min, starting om low, until well combined. (Else use hands, mix well. Don’t use food processor, it will puree the meat).
3. Pack into loaf pan using a “slamming” technique to remove air bubbles (causes unsightly brown holes) – grab handful of mixture, throw it in, repeat and spread. (Pan size 21.5 x 11.5 x 7 cm / 4.5 x 8.5 x 2.75").
4. Fill pan with boiling water halfway up side of pan, bake 25 min at 220°C / 430 °F (200°C fan). Cover terrine with foil, reduce to 170°C / 340°F (150°C fan) and cook until the centre reaches 68°C / 155°F (about 75 min). Rest 2 hrs, fridge overnight, slice and serve at room temp.
* Get this from your butcher, some Asian butchers sell fatty pork mince ready to go (like Top Ryde chicken shop on the top floor).
** Keeps the cut face of slices pink, if you don’t use it once sliced it oxidises and the pinkness fads. For home-cooking I don’t think it’s necessary, plus comes in 500g bags and you only use a tiny amount.
#countryterrine #terrinedecampagne #terrine #porkterrine #patedecampagne #charcuterie #frenchcharcuterie #frenchcuisine #frenchcooking #chefjb #recipetineats #recipe #frenchrecipe #cooking #cuisinefrancaise
