Pork Terrine: A French Delicacy Explained

A pork terrine is a French dish that is typically served cold and can be made ahead of time, making it a great option for picnics, dinner parties, or even as a make-ahead Christmas starter. It is a type of pâté or meatloaf made with ground or minced pork, often with other ingredients such as liver, bacon, herbs, spices, and nuts. The mixture is baked in a loaf tin or terrine mould and typically served in slices with bread, pickles, and cornichons.

Pork terrine recipes

A pork terrine is a French dish made with ground meat, often served as a starter or as part of a picnic. Here are some delicious pork terrine recipes for you to try:

Pork Terrine with Dates

This recipe is perfect for a lazy yet delicious meal and can be served as an appetiser, lunch, dinner or even a snack. The sweet date centre goes well with any pickles or mustard, and you can also add herbs and spices like allspice, rosemary, cumin, cinnamon or curry flavours.

Ingredients:

• 150g fresh dates or about 12, cut in half and deseeded
• 1kg pork mince/ground pork (not too lean)
• 200g streaky bacon or 3 rashers, finely minced
• 1 teaspoon smoked paprika
• 2 teaspoons thyme leaves, chopped
• 60ml red or white wine
• 2 tablespoons dijon mustard
• 2 teaspoons vinegar
• 50g smoked almonds, chopped (save some for garnish)
• 250g prosciutto or about 8-10 slices

Method:

• Put the dates into a small pot with port and simmer gently until the liquid is absorbed. Turn off the heat and let it cool.
• In a large bowl, mix the pork mince, finely minced bacon, spices, wine, vinegar, dijon, garlic and almonds. Mix well with your hands.
• Grease a loaf tin and line it with prosciutto, overlapping the slices to cover the whole tin.
• Press half of the mince mixture into the tin and put a double line of dates down the centre, all facing the same way. Then fill with the remaining mixture, tapping the tin to remove any air bubbles. Fold the remaining prosciutto over the top.
• Place the terrine into a baking dish half-filled with tepid water and bake at 170°C for about an hour. The internal temperature should be 65°C.
• Take the terrine out of the water bath and drain off most of the liquid. You can eat it warm or chill it immediately.
• Serve with salad and pickles as an entrée or in sandwiches. It also goes well with cheese or as part of an antipasti plate, and it's perfect for picnics.

Rustic Pork Terrine

This recipe serves a simple yet deeply satisfying light lunch, paired with homegrown salad leaves and crunchy cornichons.

Ingredients:

• 2 pounds (1kg) pork belly
• 1 pound (500g) pig's liver
• 2 garlic cloves, finely chopped
• 3.5 ounces (100g) shallot, finely chopped
• 1/2 teaspoon ground mace
• 1 tablespoon sea salt
• 1 tablespoon whole green peppercorns, rinsed
• 3.5 ounces (100ml) dry white wine
• 2 tablespoons brandy
• 5 ounces (150g) thinly sliced rashers pancetta or green streaky bacon

Method:

• Preheat the oven to 150°C.
• Mince the pork and liver, then add the garlic, shallot, mace, salt, green peppercorns, wine and brandy. Mix vigorously by hand or machine until the mixture forms a sticky mass.
• Cook a spoonful of the mixture to test the seasoning and adjust if needed.
• Line a 1.5kg terrine with bacon, leaving enough draped over the edges to fold over the top. Spoon in the mixture, pressing down well and mounding the top. Add a bay leaf and fold the bacon over, then cover with a lid or foil.
• Place the terrine in a roasting tin and pour in hot tap water until it reaches halfway up the sides. Bake for about 2 hours or until a probe thermometer inserted into the centre reads 75°C.
• Remove the terrine from the oven and water bath. Set it in a larger dish and press it under a weight of about 1kg until it's cold. Refrigerate for 2-3 days to develop maximum flavour.

French Country Terrine

This classic French recipe is made with ground pork, veal, and calves' liver, wrapped in bacon and cooked in a water bath. It's an elegant and impressive

Pork terrine ingredients

Pork terrine is a delicious dish that can be served as an appetiser, lunch, dinner, or even a snack. The ingredients used to make pork terrine can vary, but here is a list of common ingredients and some popular variations:

Meat

Pork belly, pork shoulder, or fatty pork mince are commonly used as the primary meat ingredient in pork terrine. Some recipes may also include other types of meat, such as chicken, veal, or duck. The meat is usually minced or ground and mixed with other ingredients to create a cohesive mixture.

Bacon or Prosciutto

Smoked streaky bacon or prosciutto is used to line the loaf tin or terrine mould. The bacon or prosciutto adds flavour and creates a decorative outer layer for the terrine. It is important to use thin slices and overlap them to ensure complete coverage.

Herbs and Spices

Fresh herbs like thyme, parsley, and basil are often added to the pork mixture. They provide aroma and flavour to the terrine. Spices such as ground allspice, ground cloves, ground mace, nutmeg, and black pepper are also used to enhance the taste.

Nuts

Pistachios are a popular addition to pork terrine, providing a crunchy texture and nutty flavour. Other nuts, such as smoked almonds, can also be used.

Fruits and Sweeteners

Some pork terrine recipes include dried fruits like cranberries, apricots, or dates. These fruits are often soaked in liquids like port or brandy before being added to the terrine mixture. The fruits add a sweet and tangy dimension to the dish.

Alcohol

Alcoholic beverages like brandy, dry white wine, or red/white wine are commonly added to the pork mixture. They provide additional flavour and help to preserve the terrine.

Aromatics

Finely chopped shallots or onions are often gently cooked to soften them before being added to the mixture. Garlic is another key aromatic ingredient in pork terrine, providing a savoury punch.

Bindings

Eggs are sometimes used as a binding agent in the pork mixture, helping to hold the terrine together.

Additional Ingredients

Other ingredients that may be added to pork terrine include juniper berries, peppercorns, mustard, vinegar, and liver (pork or pig's).

In summary, pork terrine ingredients typically include a combination of meat, bacon or prosciutto, herbs, spices, nuts, fruits, alcohol, aromatics, and bindings. The specific ingredients and quantities can vary depending on the recipe and the chef's preferences.

How to cook pork terrine

A pork terrine is a delicious dish that can be served as an appetiser, lunch, or even a snack. It is a great make-ahead dish, perfect for entertaining or picnics. Here is a step-by-step guide on how to cook a delicious pork terrine:

Ingredients:

• Pork belly or mince
• Bacon or prosciutto
• Spices and herbs (e.g. thyme, parsley, garlic, pepper, nutmeg)
• Alcohol (brandy, wine, or port)
• Optional: liver, shallots/onions, nuts, dried fruit, etc.

Step 1: Prepare the Meat Mixture

Start by preparing your meat mixture. If you are using pork belly, mince or chop it into small pieces. You can also add other types of meat, such as liver or chicken. Mix in your desired spices, herbs, and alcohol. Some recipes also include chopped shallots or onions, nuts, or dried fruit like dates or apricots. Stir the mixture vigorously by hand or with a machine until it starts to hold together.

Step 2: Test the Seasoning

Before filling your terrine, it is important to test the seasoning of your meat mixture. Cook a small spoonful of the mixture and taste it. If needed, adjust the seasoning by adding more salt, pepper, or other spices.

Step 3: Prepare the Bacon or Prosciutto

Line your loaf tin or terrine mould with bacon or prosciutto slices, overlapping them and leaving some hanging over the sides. Stretch the slices with the back of a knife to ensure they are long enough.

Step 4: Fill the Terrine

Fill the lined mould with your meat mixture, pressing down firmly to remove any air bubbles and ensuring the mixture gets into the corners. Fold the hanging bacon or prosciutto over the top to completely cover the filling.

Step 5: Baking the Terrine

Place the terrine in a deep roasting tray and fill the tray with boiling water until it reaches halfway up the sides of the mould. Cover the tin with lightly oiled foil and bake in the oven at a temperature between 150°C and 180°C for about 1-2 hours. The cooking time will depend on the size and shape of your terrine.

Step 6: Cooling and Weighing

Once the terrine is baked, remove it from the oven and the water bath. Let it cool for about 15 minutes, then remove any excess liquid and cover it with cling film or foil. Place a piece of cardboard or a small sheet of aluminium foil on top and rest some weights (such as cans) on it. Allow it to cool completely, then refrigerate for at least a day, or up to 2-3 days, to let the flavours develop.

Step 7: Serving

Your pork terrine can be served warm or chilled. Slice it and serve it with crusty bread, cornichons, salad, pickles, or fruit chutney. Enjoy!

How to serve pork terrine

Pork terrine is a delicious dish that can be served in a variety of ways. Here are some tips on how to serve pork terrine to make the most of its flavour and presentation:

Choosing the Right Temperature

It is recommended to serve pork terrine at room temperature. This allows the flavours to shine and ensures that the terrine is not too cold or too warm.

Selecting the Perfect Accompaniments

Pork terrine goes well with various accompaniments, depending on the occasion and your personal preference. Here are some ideas:

• Crusty Bread: Serving pork terrine with crusty bread, such as a baguette or sourdough, provides a contrasting texture and makes it a satisfying meal.
• Salad: A simple salad with homegrown salad leaves can complement the richness of the terrine, making it a light yet tasty option.
• Pickles: Adding pickles, such as cornichons or other types of pickled vegetables, provides a crunchy and tangy contrast to the terrine.
• Fruit Chutney: Serving pork terrine with a fruity chutney can add a sweet and tangy dimension to the dish.
• Cheese: Pork terrine pairs well with different types of cheese, making it a great option for an antipasti plate or cheese board.

Presentation Ideas

The presentation of pork terrine can vary depending on the occasion and your preference:

• Whole or Sliced: You can serve pork terrine whole, especially if you want to showcase the layers and ingredients. Alternatively, slicing it before serving makes it easier for guests to enjoy and can reveal the beautiful interior.
• Garnishes: Adding garnishes, such as chopped herbs or extra nuts, can enhance the visual appeal and flavour of the terrine.
• Plating: When serving individual portions, consider using a bed of salad leaves or a slice of toast to elevate the presentation.

Occasions for Serving Pork Terrine

Pork terrine is versatile and can be served at various occasions:

• Appetiser or Starter: Pork terrine makes an impressive starter for a dinner party or during the holidays.
• Lunch or Dinner: It can be a satisfying main course, especially when served with a variety of accompaniments.
• Picnics: Pork terrine travels well and is perfect for picnics. It can be served as a hearty and elegant outdoor meal.
• Buffets: This dish is a shining addition to a buffet spread, where guests can help themselves to slices of terrine.

Pork terrine alternatives

A pork terrine is a French dish made from ground meats, organ meats, vegetables, and seasonings. It is cooked in a water bath and served cold or at room temperature. Here are some alternatives to a pork terrine:

Vegetarian Terrine

As mentioned earlier, a terrine does not necessarily have to contain meat. A vegetarian terrine can be made by layering different vegetables with stronger flavours and mixing them with more delicately flavoured vegetables. Some popular vegetable choices include zucchini, eggplants, red peppers, and mushrooms. Vegetarian terrines are usually served as appetizers.

Fish and Seafood Terrine

A terrine can also be made with fish and seafood as the main ingredients. Smoked salmon terrine, for example, is a wonderful starter for Christmas dinners. Other types of seafood that can be used include trout and salmon.

Chicken Terrine

Although chicken is not a very common choice for a terrine because it requires a lot of heavy seasoning, it can still be used as an alternative to pork. A chicken terrine can be made by substituting pork with chicken and omitting the use of prosciutto. The chicken terrine can be wrapped in thinly sliced zucchini instead.

Duck Terrine

Duck is another alternative to pork in a terrine. Duck has a smoother taste and texture than chicken, which makes it a better option for a terrine. A duck terrine can be made by substituting pork with duck and using thin slices of bacon instead of prosciutto.

Beef Terrine

Beef is not commonly used in a terrine because it is a dense meat that takes longer to cook. However, it can still be used as an alternative to pork for those who prefer beef.

Frequently asked questions