📝 About This Recipe
A cornerstone of French charcuterie, this Terrine de Campagne is a soul-warming celebration of rustic tradition and artisanal craft. This coarse-ground country pâté balances the richness of pork belly and chicken livers with the aromatic depth of Cognac and quatre-épices. Wrapped in delicate ribbons of bacon and aged for several days, it develops a sophisticated depth of flavor that is both earthy and refined.
🥗 Ingredients
The Meat Base
- 500 grams Pork Shoulder (ground coarsely)
- 300 grams Pork Belly (ground coarsely, skin removed)
- 200 grams Chicken Livers (cleaned and finely chopped by hand)
- 200 grams Smoked Streaky Bacon (thinly sliced for lining the mold)
Aromatics and Seasoning
- 3 pieces Shallots (minced and sautéed in butter)
- 3 cloves Garlic (pressed or finely minced)
- 3 tablespoons Cognac or Brandy (high quality)
- 1 tablespoon Fresh Thyme (leaves only, chopped)
- 1.5 teaspoons Quatre-Épices (French four-spice blend (pepper, cloves, nutmeg, ginger))
- 18 grams Kosher Salt (precision is key for charcuterie)
- 1 teaspoon Black Pepper (freshly cracked)
Binding Agents
- 1 piece Large Egg (beaten)
- 60 ml Heavy Cream (chilled)
- 50 grams Pistachios (shelled and whole for texture)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork shoulder, ground pork belly, and chopped chicken livers. Ensure the meat is kept very cold throughout this process.
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2
Add the sautéed shallots, garlic, Cognac, thyme, salt, pepper, and quatre-épices to the meat mixture. Mix thoroughly with your hands or a wooden spoon until well incorporated.
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3
Cover the bowl tightly with plastic wrap and refrigerate for at least 12 to 24 hours. This marinating stage is crucial for the salt to cure the meat and the flavors to meld.
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4
Preheat your oven to 150°C (300°F). Prepare a large roasting pan that can act as a water bath (bain-marie).
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5
Remove the meat from the fridge and stir in the beaten egg, heavy cream, and whole pistachios. The mixture should look slightly sticky and emulsified.
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6
Line a 1.5-liter terrine dish or loaf pan with the bacon slices, overlapping them slightly and leaving enough overhang to fold over the top later.
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7
Pack the meat mixture into the terrine dish, pressing down firmly to eliminate any air pockets. Smooth the top with a spatula.
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8
Fold the overhanging bacon slices over the top of the meat. Place a couple of bay leaves or a sprig of thyme on top for decoration if desired.
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9
Cover the terrine tightly with a lid or a double layer of aluminum foil. Place the dish into the roasting pan and fill the pan with boiling water until it reaches halfway up the sides of the terrine.
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10
Bake for approximately 75 to 90 minutes. The internal temperature should reach 65-68°C (150-155°F) when checked with a meat thermometer.
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11
Remove the terrine from the water bath. Place a heavy weight (like a brick wrapped in foil or heavy cans) on top of the terrine lid to compress the meat as it cools. This creates the signature dense texture.
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12
Once cooled to room temperature, refrigerate the weighted terrine for at least 48 hours before serving. This 'maturing' time is essential for the best flavor.
💡 Chef's Tips
Always use a digital scale for the salt; 1.8% to 2% of the total meat weight is the golden rule for charcuterie. To check the seasoning before cooking, fry a tiny patty of the raw mixture in a pan, taste it, and adjust the salt or spices accordingly. Ensure all ingredients and equipment are ice-cold during the mixing process to prevent the fat from melting, which would result in a grainy texture. If you cannot find quatre-épices, make your own by blending ground pepper, cloves, nutmeg, and ginger in a 4:1:1:1 ratio. Don't skip the weighting process; it's what transforms a loose meatloaf into a professional, sliceable terrine.
🍽️ Serving Suggestions
Serve thick slices with a side of sharp cornichons and a dollop of Dijon mustard. Pair with a crusty, toasted sourdough baguette or a dark rye bread. A glass of chilled Beaujolais or a light-bodied Pinot Noir cuts through the richness beautifully. Accompany with a simple salad of bitter greens like frisée or arugula tossed in a light vinaigrette. Add a spoonful of onion marmalade or fig jam for a sweet-and-savory contrast.