Country Terrine – pâté or terrine de campagne – is one the great classics of French charcuterie. Made with pork and pistachios, it is rustic, rich, full of flavour and far easier to make than most people imagine. Enjoy it for lunch, picnics or a relaxed grazing board.
Nagi's Notes
I don’t think I’ve ever seen JB get so obsessed with cracking a recipe! He easily made over 30 terrines – actually, probably over 40 because this week alone he made 5 (!!) – tweaking tiny details each time until he was happy, then stress testing it to death (what happens if….??).
The end result is the best terrine I’ve eaten in Australia – including some from very fancy French restaurants. I have absolutely no hesitation saying this is every bit as good as the best terrines I’ve eaten in France!
Oh, it’s also unbelievably simple and costs 80% less than buying it. I can’t wait for you to make it!!
Country Terrine
A terrine is one of the great classics of French charcuterie that you’ll find in every butcher and delis all over France. Think of it as a rustic country pâté – well-seasoned pork, gently cooked in a loaf tin until tender and sliceable. The flavour is rich with pork, and it has a soft texture so it can almost be smeared onto bread with a knife.
It’s hard to describe precisely because there is nothing else like it!
The name comes from the dish it’s traditionally cooked in – a deep, covered earthenware vessel called a terrine. These days, most home cooks use an ordinary loaf pan, which is what I use, but the name has stuck.
It’s a staple at bistros, often used for menu du jour (menu of the day) at lunch, and it’s right at home on any good cheese platter. I made countless terrines in my restaurant days back in Lyon, France, then later at a French restaurant in Manhattan.
A homemade terrine
I wanted to bring you a homemade version that really tastes like the terrines I made professionally for years, but in a form any home cook can make.
It took me many more attempts than I expected – it’s a fine balancing act to get the seasoning, texture and moisture just right – and at one point, there were so many terrines packed in the fridge there was no room for anything else, and the team rechristened it The Terrine Fridge!
The recipe I landed on is incredibly straightforward, and I am genuinely proud of how authentic it tastes. Yet, it’s incredibly simple. You will be surprised! Nagi certainly was.
It also makes a lot of sense financially. A good French-style terrine can easily cost around $15 for a 150g slice, whereas for less than $30 you can make a generous 1.5kg loaf at home that will last for 5 days. The active hands-on time is only around 30 minutes too, though you do need a lead time of 2 days for marinating and refrigerating time.
Ingredients
Terrine can be made using many different ingredients including meat, seafood, poultry and even vegetarian ones. This pork, chicken liver and pistachio terrine I am sharing today is the most classic flavour combination. Here is what you need.
Pork belly mince (see photo below) – Pork belly is a fatty cut, and fat is essential in a country terrine. Without enough of it, the terrine will be dry, crumbly, lack flavour and will be more like a meatloaf than a terrine. That’s why I am using mostly pork belly meat here. As it cooks, the fat slowly renders through the terrine, keeping it tender and rich.
Ask your butcher to mince pork belly for you, or if buying pre-minced pork, make sure it is a very fatty one. Compare it to the photo below – it should be pale pink with plenty of visible white flecks of fat, and it’s more crumbly than regular pork mince.
Regular pork mince – While fat is essential for a good terrine, using only fatty pork would make it too rich. Regular (or lean) pork mince balances the richness of the pork belly, giving the terrine a firmer texture and a meatier bite while still keeping it beautifully soft.
Chicken livers – A classic ingredient in a French country terrine used to provide a more rustic taste and improve the texture. Don’t worry, they don’t make the terrine taste strongly of liver because they melt into the mixture as it cooks. Check “Note 2” in the recipe card below for cleaning instructions.
Brandy – Use cognac if you have it, which is the classic type of brandy used in French Country Terrine. Otherwise, use any inexpensive brandy – there’s no need to get fancy. Another opportunity to use the bottle you bought for Chicken Chasseur and Chicken Au Poivre!
Eschallots – Also known as French onions, eschalots or shallots (US name), these are the little onions that are purplish/white inside. They bring a sweeter, more delicate flavour to the terrine than regular onions, and they are finer so they almost melt away inside the terrine.
Don’t get confused with green onion (the long green stems) which are sometimes called shallots.
Butter – Just regular unsalted butter used to sauté the escallops.
Eggs – We need 2 whole eggs and 2 egg yolks. The eggs bind the terrine together, while the extra yolks add richness.
Cream – This brings richness into the terrine as well, and also helps a lot to keep the terrine tender. I tested this terrine with varying levels of cream and using the right amount really makes a difference.
Pistachios – Unsalted pistachios is the classic nut choice in terrines and pates of all sorts in French charcuterie, for both looks and flavour. I don’t think there is another nut that is an appropriate substitute here so if you don’t have pistachios, just leave them out.
Salt and pepper – To season the terrine.
How to make Country Terrine
This French country terrine isn’t difficult and the active hands on time is only about 30 minutes, if that. But it does take time – one night to marinate the meat, another for the terrine to chill and its flavours to come together.
Marinate the meat – Place both the pork minces, chicken livers, salt, pepper and brandy in a large bowl. Use your hands to mix until everything is evenly coated, then cover and refrigerate overnight. This gives the seasoning time to penetrate the meat.
No marinating time? If you forget or don’t have the time, don’t worry – you’ll still end up with a good terrine, but not nearly as good. The overnight marinade gives the brandy and seasonings time to work their way into the meat, creating a deeper and a more rounded flavour in the terrine. So if you have the time, I highly recommend not skipping this step.
Make the terrine mixture – Sauté the eschalots in the butter, then put it in a stand mixer along with the marinated meat, eggs, cream and pistachios. Mix on low speed for 30 seconds, then medium speed for another 30 seconds, until evenly combined. You’re not trying to break down the meat into a paste, this is just to mix it together well. The slightly coarse texture is what gives the terrine its rustic look. Because of the volume of meat, it is easiest to do this with a stand mixer, but you can do it by hand.
Do not use a food processor as it will turn the meat into a paste and you’ll end up with a giant meatball instead of a terrine!
Fill the terrine – Transfer the mixture to the loaf pan one handful at a time, firmly slamming each handful into the pan and pressing it down before adding the next. This removes trapped air pockets and packs the meat tightly, giving you a smooth terrine that slices cleanly without unsightly holes or brown spots. I also like to give the terrine a few firm taps on the bench to help the mixture to become even more compact before baking.
First bake – bain-marie (water bath) – Place the loaf pan in a roasting pan and pour in enough boiling water to come halfway up the sides of the loaf pan. Bake for 25 minutes at 220°C / 430 °F (200°C fan-forced). Baking inside a gentle hot water bath (bain-marie) prevents the outside from overcooking and helps the terrine to cook evenly.
Second bake covered – Reduce the oven temperature to 170°C / 340°F (150°C fan-forced). Loosely cover with foil, insert a thermometer into the centre and continue cooking until the internal temperature reaches 68°C / 155°F, about 75 minutes.
If you don’t have an oven-proof thermometer, use a regular meat thermometer and first check at 60 minutes. I don’t recommend making this without a thermometer as taking it out at the correct temperature is so important to ensure it doesn’t overcook and end up like a dry meatloaf. And if you undercook it, it is unsafe to consume – and you won’t know until the next day when you slice it.
Rest 2 hours – Remove the terrine from the oven and leave it to rest on the bench for 2 hours. You will notice that there is juices and fat pooled around the edge of the pan. These will be absorbed into the terrine during the resting time and this helps make the terrine beautifully tender and soft.
The internal temperature will continue to rise to around 75°C / 167°F before slowly dropping to room temperature. The top will look quite pale when it first comes out of the oven, but don’t worry it will darken as it cools.
Refrigerate overnight – Cling wrap the terrine and refrigerate overnight before serving. As it chills, it firms up for neat slices while the flavours meld and develop.
Un-mould – The next day, time for the big reveal! The chilled fat will have effectively glued the terrine to the loaf pan, so it won’t slide out on its own. There’s a few ways to make it release. I like to usually just run a blow torch over the outside of the pan to gently soften the fat around the edges, then invert and give it a gentle shake.
You could also just dip the outside of the loaf pan in hot water for a few seconds, or warm it briefly over a low flame on the stovetop.
Slice to your preferred thickness (I like about 1 cm / 0.4″). Don’t be surprised if the beautiful blush pink colour starts to fade after slicing. This is completely normal, the freshly cut surface gradually oxidises when exposed to the air but it still remains delicious. To keep the cut slices pink, you will need to use curing salt. See FAQ for more information about this.
How to keep and serve Country Terrine
In charcuterie shops and butchers in France, terrines are displayed whole and cut to order. So keep yours whole in the fridge until you want to serve it. While it’s lovely fridge-cold, if time permits, allow it to come to room temperature because it becomes softer.
At home, we would just pull out a baguette or crusty bread and terrine, place it in the middle of the table for everyone to help themselves. My mother would bring it out as a light snack between meals or an entree before a main.
At bistros it is offered on the menu as a light lunch with a side salad (try this French baby gem lettuce salad) or as an entree.
It is also often seen as part of a cheese board, or turned into canapés by placing slices on toasted bread (see the Life of Jaffle section below!), or packed for a picnic.
There’s really no right or wrong time to enjoy a terrine, just when you feel like it really! I’ve been having it for breakfast because I’ve made so many iterations in recent months. It took me more than 40 test batches to get here, and I’m so proud of how this homemade version turned out. I can’t wait to hear what you think. Bon appétit! – JB
FAQ – Country Terrine
Pork belly mince isn’t as common as regular pork mince, but it’s easier to find than you might think. Many butchers can make it for you on request by mincing skinless pork belly.
During most of my testing, I bought mine from a chicken shop “JC Chicken Shop” at Top Ryde City Shopping Centre in Sydney. They also sell very fatty pork mince made from pork offcuts, which worked just as well and was surprisingly inexpensive.
You can, but don’t expect the same result. Pork has the perfect balance of flavour and fat, which gives a country terrine its rich, juicy texture. Using another meat will produce a much leaner, firmer terrine that won’t have the same quality, not even close. If you want the classic texture, pork really is the best choice.
The answer here is a bit the same as the question above, yes, you can, but the terrine won’t have quite the same flavour or texture. Chicken liver adds richness and a subtle earthy flavour that makes a country terrine, a country terrine 😊. Your terrine will still be delicious without it, just a little less rich and refined.
Curing salt (also called pink curing salt) is a special type of salt used to make cured meats and smallgoods such as ham, bacon, salami and terrines. As well as extending the shelf life.
I don’t use it here because this terrine is designed to be enjoyed within a few days and it still has a lovely blush pink centre when freshly sliced, even though the colour naturally fades over time. If you do decide to use curing salt, measure it accurately and make sure to use Cure #1, which is intended for cooked charcuterie like this terrine. Cure #2 is for dry-cured products such as salami and should not be used here.
These three are all part of classic French charcuterie and I understand it can be easy to mix them up!
A terrine is a coarse mixture of meat that’s gently cooked in a loaf-shaped mould (also called a terrine). It usually has a rustic texture with visible pieces of meat and is served cold or at room temperature in slices.
A pâté is a broader term that covers many meat preparations. It’s often much smoother than a terrine because the meat is blended into a fine paste, though some pâtés can still be a little rustic.
A pâté en croûte takes things one step further. It’s a terrine or a pâté (the rustic kind) baked inside a pastry crust. It’s then finished with a layer of savoury jelly to add flavour and give its signature beautiful slices. You’ll often spot stunning versions in French restaurants, delicatessens and charcuterie shops, decorated with intricate pastry patterns. It’s actually my favourite of the three, and one day I’d love to develop a RecipeTin Eats version!
A lot! I think I made this terrine more than 40 times before I was happy with it. And most of it was done alongside my banana bread testings. So a lot of loaf pans were being used at the time!
As usual, the biggest challenge was creating a terrine that’s achievable for home cooks without compromising on flavour or texture. I tested different binders (eggs alone or potato starch slurry), different ways of adding fat (pork belly mince, cream, egg yolks… or all three?). I experimented with different aromatics, different seasonings. I also tested cooking times, resting times, different meat ratios, and even versions made with only regular pork mince to see how much difference the extra fat really makes.
Every batch answered one question… and usually raised two more! But that’s exactly how this recipe came together. The result is a terrine that’s rich, full of flavour and reliable, with techniques and ingredients that are as approachable as possible for home cooks.
Watch How To Make It
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Country Terrine – pork and pistachio
Ingredients
MARINADE:
- 800g / 28oz pork belly mince , ground pork belly (Note 1)
- 400g / 14oz pork mince , ground pork, regular or lean (Note 1)
- 250g / 9oz chicken livers , cleaned, diced 1cm/0.4" (Note 2)
- 4 tsp cooking / kosher salt
- 1 3/4 tsp black pepper
- 1/4 cup brandy , preferably cognac (Note 3)
CURING SALT OPTION (NOTE 4)
- 1/8 tsp curing salt (cure #1) – I do not use it (Note 4)
TERRINE MIXTURE:
- 15g / 1 tbsp unsalted butter
- 1 eschalot , finely diced (Note 5)
- 2 large eggs , (55g/2oz each in shell) – fridge cold is fine
- 2 egg yolks , from large eggs (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 it (Note 6)
For serving
- Bread slices (I like baguettes)
- Dijon mustard
- Cornichons or other pickles
Instructions
ABBREVIATED RECIPE:
- Marinate the pork, chicken livers, salt, pepper and brandy overnight. Sauté the eschalot in butter for 3 min. Add to the marinated meat with the eggs, yolks, cream and pistachios, mix. Pack into loaf pan.
- Bake 25 min in hot water bath at 220°C / 430 °F (200°C fan) then cover 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, serve.
FULL RECIPE:
Make terrine mixture:
- Marinate (Note 7) – Place both pork minces and chicken livers in a large bowl. Add salt, pepper and brandy. Mix well with your hands until everything is evenly coated. Cover and leave in the fridge to marinate overnight.
- Preheat oven to 220°C / 430 °F (200°C fan-forced).
- Sauté eschalot – Melt the butter in a small frying pan over medium heat. Add the eschalot and cook for 3 minutes, stirring regularly, until softened but don't let it go golden. Set aside to cool slightly.
- Terrine mix – Place the marinated meat in the bowl of a stand mixer. Add the cooked eschalot, eggs, egg yolks, cream and pistachios. Using the paddle attachment, mix on low speed for 30 seconds then on medium speed for another 30 seconds until well combined. It should be mostly smooth (not pureed) with a slightly coarse texture that gives the terrine its rustic look and a better bite. (Note 8 for no stand mixer)
- Fill the terrine – Transfer the mixture to a loaf pan (21.5 x 11.5 x 7 cm / 4.5 x 8.5 x 2.75") by taking a handful of the mixture and slamming it firmly into the pan. Repeat this 4 – 5 times, pressing the mixture down between each addition. This removes air pockets and packs the meat tightly, which gives a smooth terrine that slices cleanly without brown spots from air pockets. Give the terrine a few firm taps on the bench, this will help mixture to settle and become more compact before baking.
Cook:
- Bake in a bain-marie (water bath) – Place the loaf pan in a roasting pan. Pour boiling water around it until it reaches halfway up the sides of the loaf pan. Bake for 25 minutes. Cover the terrine loosely with foil, still in the water bath. Lower oven to 170°C / 340 °F (150°C fan), and bake until the internal temperature reaches 68°C / 155°F, around 75 minutes. (Note 9)
- Rest (Note 9) – Remove from the oven. The top looks quite pale but don't worry, the colour will darken as it cools. Leave the terrine on the counter for 2 hours. As the terrine rests, the juices and rendered fat released during cooking slowly soak back into the meat, making it wonderfully tender and soft. The internal temperature will rise to about 75°C / 167°F after 15 minutes, then slowly drop to room temperature.
- Refrigerate overnight – Cling wrap the terrine and refrigerate overnight. As it chills, it will allow the flavours to meld and develop. Don't skip this, it's well worth the wait!
- Un-mould – The next day, un-mould. Run a blow torch briefly over the outside of the loaf pan to warm it slightly, then invert onto a board or platter. Alternatively, dip the pan in hot water, or warm it briefly over a low flame on the stove.
- Slice and serve at room temperature. I cut mine 1cm / 0.4" thick but it's really up to you. The beautiful blush pink colour fades after slicing – that's perfectly normal as the meat oxidises when exposed to the air.
- Serving – Serve the terrine with slices of crusty baguette, pickles and mustard. Spread bread with a little mustard, top with a piece of the terrine and a pickle. Then enjoy. You've earned it!
Recipe Notes:
Nutrition Information:
Life Of Jaffle
Jaffle was completely fixated on these little terrine canapés the whole time, staring at them with his puppy eyes that are impossible to resist. I couldn’t expect him to sit through a terrine photoshoot without a reward! So rest assured, once we wrapped up, he earned himself a little taste for being such a patient model.
And because one Jaffle photo is never enough, here’s another of him doing what puppies do best, running and jumping around the grass. The team here loves him so much and we are so grateful to have him around.
And I still catch myself calling him “Dozer” from time to time. Old habits are hard to break. Missing you Dozer. ❤️
I’m assuming that the pork belly mince doesn’t include minced skin, but having worked in France for many years there are some types of terrine that do include such things, can you clarify please? I made one recently with Ox tongue samovar other meats & it turned out surprisingly well!
Hi JB! Thank you for such a fantastic recipe, which we enjoyed very much when we were in Paris. I can buy pork rashers, or pork spare ribs (which are not on the bone).
These are apparently from the pork belly. If I mince them myself, are they the same as pork belly mince?
Can the slices be frozen if well wrapped?
Hi Jane, yes they can. I’ve included all the freezing and thawing tips in the Leftovers and Storage section at the bottom of the recipe card. I hope you get a chance to make it!
Very timely! For some bizarre reason I had everything except the pistachios already. Bought some chicken livers on a whim because they looked super fresh and needed a reason to use them up
Looks perfect and I will try. I have a real French terrine dish decades old, never used. Please let me know the dimensions of the tin used so I can compare. Mine looks narrower, longer and thicker.
Hi Judith, here are the dimensions 21.5 x 11.5 x 7 cm / 4.5 x 8.5 x 2.75″). Thank you!
Merci Chef. Thanks for the hard work, but coming from the Perigord I hope you don’t mind me substituting duck liver, minced magret (for the belly pork), walnuts and plum eau de vie 😊
Of course not Richard! There are so many other ways to make terrines 🙂 Yours sounds delicious by the way!
I grew up in England and haven’t been able to find good French pate here in Minnesota! I would like to make this but it’s only me that would like pate so I’m interested to know if it can be sliced and frozen! Looks a great exciting recipe!
I grew up in England and haven’t been able to find good French pate here in Minnesota! I would like to make this but it’s only me that would like pate so I’m interested to know if it can be sliced and frozen! Looks a great exciting recipe well tested and sampled taste tested by your sweet puppy! Thanks so much
Hi Susan, yes, you can freeze it. I’ve included all the freezing and thawing tips in the Leftovers and Storage section at the bottom of the recipe card. I hope you get a chance to make it
Hands down the best terrine I’ve had in years. I had the pleasure of taking some home for my family, my family got none muahahahahahah
I almost reply “How did you make it so fast!?”. And then realised. Thank you!
I will definitely be making this. Lived in France for a short while back in the 1970s. Lived on baguettes, cheese, pâté and red wine. 😊 Pâté de campagne was my absolute favourite.
That sounds like my kind of diet Clare 😅
And just like mine too! Thanks Clare!
Than k you so much JB for such an authentic French recipe.
Way back in the 70s when slow cookers entered kitchens, my friends and I often made pate to have with bread when friends dropped by. But none were like this. We also went on narrow boat holidays down French canals, buying goats geese and wine from the lock keepers.
Your recipe today has brought back those memories but best of all I now have Your French Recipe to enjoy the real thing. Thank you! Off to the butcher tomorrow to share with family on Sunday.
Love Jaffles photos getting a taste of France. My Golden Retriever .might well be snuffling around my kitchen this weekend!
Hi Hellena, what a beautiful comment, thank you so much! I absolutely loved that this is bringing back memories. And I love that you’re making it to share with your family on Sunday—that’s exactly what a country terrine is made for. Please give your Golden Retriever a pat from me 🙂
So generous to share this tasty terrine recipe!
I really want to have a sample of one of those canapes that Master Jaffle is eyeing!
Hi Preeya, sadly there are all gone.. but nothing stops you to make the terrine at home! 🙂
Mine is a question.
Will the terrine freeze well?
If so how long can it be frozen.
(I am thinking to serve it at a lunch for 30 and want to do prep ahead as much as possible)
Regards
Gabrielle
Hi Gabrielle! I’m not JB, but just dropping in my thoughts – what a brilliant one to serve for a large group lunch! It will keep in the freezer for at least 3 months though it also keeps in the fridge for 5 days (after coming out of the oven). You always lose a wee bit of quality when freezing so if you can, I would just keep it in the fridge. In the fridge, you lose ZERO quality, we have been eating leftovers for months and months so I can tell you for sure it is like freshly made!!! 🙂 – N xx
Hi Gabrielle, can’t agree more with Nagi. Your best option here, would be to make 2 terrines, 2 or 3 days in advance and store them properly in the fridge then slice them on the day. 🙂
Could this be cooked in a combi steam oven rather than a water bath
Hi heather, the steam replaces the water bath, not the dry heat. In a combi oven, you’d normally use a combi mode (hot air + steam), not 100% steam for this recipe. The hot air cooks the terrine and gives colour to the top, while the steam keeps the environment humid so the terrine cooks gently without drying out mimicking what the bain-marie does.
Yum! I can’t wait to make this. It looks perfect.
Thank you Michelle!
This looks amazing! 1 question, can the liver be left out or replaced? My b/f HATES all things liver!
Get a new boyfriend 🤣
Tom…I appreciate the suggestion…despite his hatred of liver, I think Ill keep him. LOL
BA HA HA!!!! I almost choked on my wine when I read this
I WANT TO KNOW THE ANSWER TO THIS TOO JB!!! 🙂
Dont tell the BF!
Let him try it first before rejecting is my philosophy.
I have caught out my fussy family members many times – wink-wink
Hi Deborah (Gee what a GREAT Name u have!)
Ive been known to sneak things into his food before & like it (think finely shredded & sauted Brussels sprouts, in a sturdy fry…he didnt even know & ate a LOT of it! So, I may try your suggestion od being sneaky!
Hi Deborah, thanks for your comment. I wanna know too if your boyfriend notices it if you try with chicken livers. I’ve replied to your question in the FAQ’s. I hope that helps 🙂
This looks absolutely delicious JB and Nagi, I am off tomorrow to source pork belly for mincing. Can’t wait to make it!
As for Jafle, what a polite, well mannered pup he is. Our Labradors would have inhaled the whole tray before you had time to say no canapés!
Oh Gabriella. The photos are a split second of Jaffles day. The other 99.9999999% of the time, he is a cheeky terror!! 😂
Hi Gabriella, yes Nagi is right haha! We can’t trust Jaffle just yet 🙂
I love this terrine recipe and I intend to try it when I buy the ingredients. Love all your recipes.
Thank you for the nice comment Vivienne 🙂
Sorry if it seems a stupid question, but do you remove the rind on the pork belly, before mincing. Thank you.
Looks fantastic but is it possible to make without liver please no comedians just advice
Hi Kym, I’ve replied to this in the FAQ’s section. I hope that helps 🙂
Hi Margaret! Yes you do 🙂 If you get it from a butcher, they will remove it for you! – N x
PS There are no stupid questions around these parts, and I will ask JB to pop this tip in the recipe!
Hi Margaret, it’s not a stupid question at all! Yes you do need to remove the rind before mincing. I’m gonna mention it in the recipe card to avoid any confusion 🙂
Recipe looks delicious but as usual (and used to do same for Dozer 💙🐾💙), I clicked on the Jaffle link first 😊. He looks like he is definitely going to be the next chief taster and he’s gorgeous, just like Dozer was!
Giving Jaffle a wonderful life as you did Dozer – they melt your heart and ours reading about him and seeing the latest photos – thank you ❤️
Thank you so much Susan for not changing your habits and going straight straight to the Jaffle section. He is certainly very interested in becoming the next chief taste tester, though his manners still need a little work! 😂