
Country Terrine

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This country terrine is a bit more sophisticated than the usual versions because it contains ingredients cut by hand that are then layered into the forcemeat, the finely puréed meat. This creates a checkerboard effect and a complex flavor that makes this terrine beautiful to look at and delicious to eat. The version shown here contains lardo in the finely ground forcemeat and to line the terrine. You can also use fatback if you can find it and get it sliced thinly enough to line the terrine. If you use fatback instead of lardo, use more salt to compensate for the fact that fatback is unsalted.
ingredients
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serves: 1
2/3 cup shelled pistachios
8 ounces lardo (sliced very thinly)
5 ounces rough cubes lardo (or fatback for forcemeat)
5 ounces chicken livers
4 slices white bread
2/3 cup milk
2 whole eggs
2 pounds pork shoulder chops (or 1 1/2 pounds cubed pork shoulder meat)
4 ounces lardo (or fatback, sliced 1/8 to 1/4 inch thick)
4 ounces prosciutto (sliced 1/8 to 1/4 inch thick)
1 clove garlic (minced, crushed to a paste)
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme, chopped fine)
1 teaspoon white pepper
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/2 teaspoon fine salt
1 tablespoon olive oil
Servings Per Recipe: 1
Amount per Serving
Calories: 3746
- Total Fat: 209.3 g
- Saturated Fat: 59.4 g
- Trans Fat: 0.5 g
- Cholesterol: 1766.5 mg
- Sodium: 10517 mg
- Total Carbs: 91.1 g
- Dietary Fiber: 13.3 g
- Sugars: 18.3 g
- Protein: 360.8 g
preparation

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