Terrine de Campagne

Name: Terrine de Campagne
Yield: 2 servings
Cuisine: French
Ingredients: 700g pork shoulder, coarsely minced; 250g pork or chicken liver; Thin bacon rashers, to line the dish; 2 shallots and 2 garlic cloves, chopped; 3 tbsp cognac or white wine; Thyme, bay, parsley and quatre épices; Cornichons and crusty bread, to serve

Terrine de campagne/teh-REEN duh kahm-PAN-yuh/

Also known as: Pâté de Campagne, Pate de Campagne, French Country Pâté, Country Terrine

About this dish

A rustic country pâté of coarsely chopped pork, liver and herbs, baked in a dish and served in thick slices with bread and cornichons.

📍 Find the best Terrine de Campagne near me

AI-powered — Google, TripAdvisor and food blogs

Ingredients

🐖700g pork shoulder, coarsely minced

🥩250g pork or chicken liver

🥓Thin bacon rashers, to line the dish

🧅2 shallots and 2 garlic cloves, chopped

🥃3 tbsp cognac or white wine

🌿Thyme, bay, parsley and quatre épices

🥒Cornichons and crusty bread, to serve

Method

Serves 2

Mix the minced pork, chopped liver, shallots, garlic, cognac, herbs and spices.

Line a terrine dish with the bacon.

Pack in the meat, fold the bacon over and put a bay leaf on top.

Bake in a water bath at 160°C (325°F) for about 1.5 hours.

Weigh down as it cools, chill for 2 days and serve sliced with cornichons.

✓ What Makes it Authentic

Terrine de campagne is a fixture of French bistros, picnics and charcuteries, made slightly differently in every region.

User Reviews

No reviews yet — be the first!

Members can create lists, save favourites and get recommendations.

🌍 Food Vlogs

Eating and cooking it at the source

🌍

No videos yet

What To Eat

The World's Food Guide