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Classic French Pâté de Campagne (Rustic Country Pork Terrine with Cognac)
The timeless centerpiece of French charcuterie: coarse pork shoulder and liver terrine infused with Cognac, shallots, garlic, allspice, and thyme, baked slowly in a water bath lined with bacon, matured for optimal depth.
Prep
30 min
Cook
75 min
Total
105 min
Oven
160°C (140°C vent.)
Ingredients
servings
8
- Pork shoulder and belly coarsely ground600 g
- Fresh pork or chicken liver finely processed250 g
- Thin slices of bacon or fatback for lining mold150 g
- Shallots finely minced80 g
- Garlic cloves minced3 clove
- Cognac or French brandy40 ml
- Eggs beaten2 pc
- Fresh thyme leaves1 tbsp
- Dried bay leaves for top2 pc
- Fine sea salt10 g
- Coarsely ground black pepper1 tsp
Preparation Steps
1
Mix ground pork, liver, shallots, garlic, Cognac, beaten eggs, thyme, salt, and black pepper. Knead vigorously with your hands for 3-4 minutes until cohesive and sticky.
2
Line a terrine mold with bacon slices, letting ends overhang the sides. Pack meat mixture firmly inside, fold overhanging bacon over top, and place bay leaves on surface.
3
Cover with lid or foil, place in a roasting pan filled with boiling water (water bath), and bake at 160°C for 75 minutes until internal temp reaches 72°C. Cool, weigh down lightly, and mature in refrigerator for 48 hours before slicing. Serve with cornichon pickles and crusty sourdough.
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Nutrition Facts
per servingCalories
380
Protein
26g
Carbohydrates
3.2g
Fat
29g
Allergens
Eggs
*estimated values per serving
Provenance & Public Domain Audit
Source: European Culinary Heritage & Traditional Gastronomic Archives (Ministère de la Culture & Ministero della Cultura Gastronomica)
Legal status: Public Domain (CC0-compatible) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
