Forget the pre-made stuff from the supermarket - have a go at making this delicious Terrine that is sure to impress your guests!


  • 250g pork shoulder, minced

  • 250g pork neck, minced

  • 225g pork liver, pureed

  • 225g pork fats, minced

  • 18 slices pancetta

  • 2 French shallots, finely diced

  • 1 tbs. thyme leaves chopped

  • 1/2 bunch parsley

  • 1tsp.French four spice

  • 1 1/2 tbs. cognac

  • good pinch salt and white pepper

  • 1 eggs, lightly beaten

  • 1 handful of pistachios, roughly chopped


  • 1.

    Combine all the pork together in a large bowl with the shallots, thyme, parsley, four spice and cognac. Cover with cling wrap and put in the fridge for three hours to marinate.

  • 2.

    Now add the salt (be generous) and pepper, egg and the pistachios and mix well.

  • 3.

    Pre heat the oven to 140C.

  • 4.

    Line the terrine pan (or loaf tin) with the pancetta, but leave enough hanging over the sides to cover the terrine later. Fill the terrine with the meat mixture, placing the meat in firmly. Fold the pancetta over the mixture and tuck in the sides. Place the terrine in a bain-marie, filled 1/2 way with water and cook in the oven for 31/2 hours.

  • 5.

    Allow it to cool completely and refrigerate. It will taste even better if eaten 2-3 days after cooking.

  • 6.

    Serve with baby cornichon, mustard and lots of crusty bread.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 329kj
  • Fat Total 28g
  • Saturated Fat 9g
  • Protein 15g
  • Carbohydrate 2g
  • Sugar 1g
  • Sodium 251mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 10 as an entree
Time: 3.5 hours + marination time

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