Classic French Country Terrine

Name: Classic French Country Terrine
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 48 h 50 min
Yield: 10
Cuisine: French
Ingredients: 500g fatty pork belly mince; 500g regular pork mince; 200g chicken livers, cleaned and trimmed; 2 shallots, finely diced; 2 tablespoons butter; 1/3 cup brandy or cognac; 2 large eggs; 2 egg yolks; 1/2 cup heavy cream; 1/2 cup unsalted pistachios; 1.5 teaspoons salt; 1 teaspoon ground black pepper; 1/2 teaspoon dried thyme; 1/4 teaspoon ground allspice

A rustic and rich pork terrine that is easy to make and perfect for a picnic or cheese board.

By Recipes By Nani· 🌍 French· August 6, 2026

recipesbynani.com

Prep

30 minutes plus 2 days chilling

Cook

1 hour 20 minutes

Total

48 hours 50 minutes

Serves

There is something so special about a traditional French country terrine. This classic dish uses pork belly and chicken liver to create a tender, flavorful loaf that feels like you bought it from a fancy deli. Even though it looks impressive, it is actually quite simple to put together at home using a standard loaf pan.

Since this dish needs time to marinate and chill, make sure to plan ahead. It is best to prepare the mixture a day early so the flavors have plenty of time to meld together. It keeps well in the fridge, so it is a great make ahead option for parties.

🧺 Ingredients

500g fatty pork belly mince
500g regular pork mince
200g chicken livers, cleaned and trimmed
2 shallots, finely diced
2 tablespoons butter
1/3 cup brandy or cognac
2 large eggs
2 egg yolks
1/2 cup heavy cream
1/2 cup unsalted pistachios
1.5 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice

👩‍🍳Instructions

1
Sauté the diced shallots in butter until soft, then set them aside to cool completely.
2
In a large bowl, combine the pork belly mince, regular pork mince, chicken livers, shallots, brandy, eggs, yolks, cream, salt, pepper, thyme, and allspice. Mix everything together until well combined.
3
Gently fold in the pistachios.
4
Cover the bowl and let the mixture marinate in the refrigerator for at least 24 hours.
5
Preheat your oven to 160C.
6
Pack the meat mixture into a standard loaf pan, pressing down firmly to remove air pockets. Smooth the top with a spoon.
7
Cover the pan tightly with foil and place it inside a larger roasting dish. Fill the roasting dish with boiling water until it reaches halfway up the side of the loaf pan.
8
Bake for about 70 to 80 minutes until the internal temperature reaches 70C.
9
Remove the terrine from the water bath and let it cool. Place a heavy weight on top of the terrine to compress it and refrigerate for at least another 24 hours before slicing.

💡 Tips

Serve your terrine with toasted baguette slices, cornichons, and a little Dijon mustard. Keep the terrine wrapped tightly in the refrigerator for up to 5 days, or freeze individual slices wrapped in plastic for later use.

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