Classic French Pork Terrine

Ingredients

• 1 kg (2.2 lbs) ground pork 1 kg (2.2 lbs) ground pork
• 300 g (10.5 oz) pork liver 300 g (10.5 oz) pork liver
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 bay leaves 2 bay leaves
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 100 ml (3.4 fl oz) dry white wine 100 ml (3.4 fl oz) dry white wine
• 100 g (3.5 oz) bacon, thinly sliced 100 g (3.5 oz) bacon, thinly sliced
• 4 eggs 4 eggs
• 100 ml (3.4 fl oz) heavy cream 100 ml (3.4 fl oz) heavy cream

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 22g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a large mixing bowl, combine the ground pork, pork liver, minced garlic, thyme leaves, bay leaves, salt, black pepper, nutmeg, and white wine. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Line a terrine mold with the bacon slices, leaving some overhang.
4. 4.
   Fill the terrine mold with the pork mixture, pressing it down firmly to remove any air pockets.
5. 5.
   In a separate bowl, whisk together the eggs and heavy cream. Pour this mixture over the pork in the terrine mold.
6. 6.
   Fold the overhanging bacon slices over the top of the terrine to cover it completely.
7. 7.
   Cover the terrine mold with aluminum foil and place it in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the terrine mold.
8. 8.
   Carefully transfer the baking dish to the preheated oven and bake for 2 hours.
9. 9.
   After 2 hours, remove the foil and continue baking for an additional 30 minutes, or until the terrine is cooked through and the top is golden brown.
10. 10.
    Once cooked, remove the terrine from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours, or overnight, to allow the flavors to develop.
11. 11.
    To serve, carefully unmold the terrine onto a serving platter and slice into thick slices. Serve chilled with crusty bread, cornichons, and Dijon mustard.

Treat your ingredients with care...

• Pork liver — Make sure to trim any connective tissue or membranes from the liver before using it in the recipe to ensure a smooth texture.
• Bacon — Choose a high-quality bacon with a good balance of fat and meat for the best flavor and texture.
• Thyme — Use fresh thyme leaves for a more vibrant and aromatic taste.

Tips & Tricks

• For a more intense flavor, marinate the ground pork and pork liver mixture in the refrigerator overnight before assembling the terrine.
• To achieve a smooth texture, pass the ground pork and pork liver mixture through a meat grinder or food processor.
• Serve the terrine with a side of pickled onions or a tangy fruit chutney for added flavor contrast.
• If you prefer a milder taste, reduce the amount of garlic in the recipe.
• Experiment with different herbs and spices, such as rosemary or allspice, to customize the flavor of your terrine.

Serving advice

Serve the Classic French Pork Terrine chilled on a platter, allowing guests to help themselves to thick slices. Accompany it with crusty bread, cornichons, and a dollop of Dijon mustard for a traditional French charcuterie experience.

Presentation advice

To enhance the presentation, garnish the platter with fresh herbs, such as parsley or thyme sprigs. You can also add a few cornichons or pickled onions around the terrine for an attractive and appetizing display.