Description
Experience the rich, rustic flavors of traditional French charcuterie with this delectable Terrine de Campagne. This homemade terrine features a harmonious blend of 70% pork shoulder and 30% fatty pork, creating a tender and juicy consistency that’s perfect for gatherings or family meals. The lowest cooking temperature ensures the ingredients meld together without drying out. Enhanced by aromatic garlic, sweet onion, and the bold depth of cognac, each slice of this terrine offers an impressive flavor profile that will impress your guests. Ideal for serving with pickles, mustard, or crusty bread, this dish is a true celebration of artisan culinary traditions. Prepare it in advance for an effortless appetizer that captures the essence of French cuisine.
Ingredients
- 500 g d'épaule de porc
- 200 g de lard gras
- 1 oignon, émincé
- 2 gousses d'ail, émincées
- 100 ml de cognac
- 1 oeuf
- 1 cuillère à café de sel
- 1 cuillère à café de poivre noir
Instructions
- Preheat your oven to 160°C (325°F).
- In a mixing bowl, combine the minced pork shoulder, fatty pork, onion, and garlic. Mix until well integrated.
- Add the cognac, beaten egg, salt, and black pepper. Combine until smoothly mixed, ensuring no visible chunks remain.
- Line a terrine mold with parchment paper. Pack the meat mixture firmly into the mold, smoothing the top with a spatula.
- Bake in the preheated oven for about 1 hour, or until the internal temperature reaches 71°C (160°F).
- Allow the terrine to cool at room temperature for 30 minutes, then refrigerate for 1-2 hours until firm.
- Carefully unmold and slice to serve. Enjoy with pickles, mustard, or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 226
- Sugar: 0 g
- Sodium: 400 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 57 mg
Keywords: Use fresh herbs or spices for customization. For best results, allow flavors to develop by chilling the terrine overnight. Ensure proper baking times to avoid drying out the terrine.