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✦ FeaturedTerrine de campagne lorraine
Recipe · Lorraine

Terrine de campagne lorraine

Lorraine country pork terrine

⏱ 90 minServes 10Medium380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients10 servings

  • 500 g (18 oz)pork shoulder
  • 500 g (18 oz)fresh pork belly
  • 300 g (11 oz)chicken livers
  • 200 g (7 oz)smoked lardons
  • 3shallots, finely chopped
  • 3whole eggs
  • 100 ml (½ cup)cognac
  • 100 ml (½ cup)Riesling
  • 300 g (11 oz)pork fatback sheets
  • 1 tspfour-spice blend (quatre-épices)
  • 500 g (18 oz) pork shoulder
  • 500 g (18 oz) fresh pork belly
  • 300 g (11 oz) chicken livers
  • 200 g (7 oz) smoked lardons
  • 3 shallots, finely chopped
  • 3 whole eggs
  • 100 ml (½ cup) cognac
  • 100 ml (½ cup) Riesling
  • 300 g (11 oz) pork fatback sheets
  • 1 tsp four-spice blend (quatre-épices)
Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

03 — Method

  1. Coarsely grind the shoulder and belly in a food processor and mix with the finely chopped livers and lardons.
  2. Add the shallots, beaten eggs, cognac, Riesling and quatre-épices.
  3. Salt at 18 g per kg of mixture and mix hard by hand for 5 minutes.
  4. Fry 1 tsp of the mixture to taste and adjust the seasoning.
  5. Line the terrine with the fatback, leaving it overhanging to fold over the top.
  6. Pack the mixture firmly into the terrine to remove air pockets and fold the fatback over.
  7. Bake in a water bath at 160 °C (325 °F) for 1 hr 30 min, to 75 °C (167 °F) in the center. Let rest 48 hours before serving.

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CategorySpecialtiesRegionLorraine