Pork Terrine Recipe
A traditional French charcuterie of pork (from Lake Meadows). cherries, and spices- wrapped in tender bacon. Served picnic style- with gerkins, whole grain mustard, and Rustic French Loaf.
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Ingredients
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Main Ingredients
Serving Accompaniments
Method
Preparation of Pork Mixture
- 1
Prepare the Pork
Cut the pork shoulder and pork belly into small chunks (about 2-3 cm) and place them in a large mixing bowl.
- 2
Add Seasonings
Mince the garlic cloves and add to the bowl along with the dried cherries, fresh thyme, fresh parsley, salt, and black pepper. Mix thoroughly.
- 3
Incorporate Fat and Liquor
Melt the pork fat (or lard) and pour it into the mixture. Add the cognac (or brandy) and mix well until the ingredients are evenly combined.
Assembling the Terrine
- 4
Prepare the Terrine Mold
Line a terrine mold with plastic wrap, leaving enough overhang to cover the top once filled.
- 5
Layer the Bacon
Lay the bacon strips in the bottom and sides of the mold, allowing the ends to hang over the edges.
- 6
Fill with Pork Mixture
Spoon the pork mixture into the mold, packing it down firmly. Fold the bacon over the top to seal.
Cooking the Terrine
- 7
Prepare for Baking
Cover the terrine with a lid or parchment paper and place it in a baking dish filled with water (bain-marie).
- 8
Bake the Terrine
Preheat the oven to 160°C (320°F) and bake the terrine for approximately 1.5 hours or until the internal temperature reaches 70°C (160°F).
- 9
Cool and Chill
Remove from the oven and let cool at room temperature. Once cool, refrigerate for at least 24 hours before serving for the flavors to meld.
