Country Pâté (Terrine de Campagne)
Terrine de campagne Say it: teh-REEN duh kahm-PAHN-yuh
Terrine de campagne is a rustic French classic made from coarsely ground pork, pork liver, and a touch of cognac and warm spices. This hearty pâté is a staple of charcuterie boards across France, traditionally served as an appetizer or first course with crusty bread and cornichons. Its coarse texture, rich savory flavor, and subtle aromatic notes make it a comforting and satisfying dish that highlights the art of French countryside cooking.
Country Pâté (Terrine de Campagne)
Terrine de campagne
Pronounced teh-REEN duh kahm-PAHN-yuh
- Serves
- 8
- Prep
- 30 min
- Cook
- 1 hr 30 min
- Total
- 2 hr
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat the oven to 325°F (160°C). Line a 9×5-inch (23×13 cm) loaf pan or terrine mold with plastic wrap, leaving generous overhang on all sides.
In a food processor, pulse the pork shoulder until coarsely ground but not pasty. Transfer to a large bowl. Repeat with the pork liver (pulse only a few times to keep it coarse) and add to the bowl.
Add the cubed fatback or bacon, chopped onion, garlic, cognac, thyme, allspice, nutmeg, salt, and pepper to the bowl. Mix thoroughly with your hands until evenly combined.
In a small bowl whisk the eggs with the heavy cream, then pour over the meat mixture. Knead everything together for 2–3 minutes until the mixture becomes slightly sticky; this helps bind the terrine.
Press the mixture firmly into the prepared pan, smoothing the top. Place the bay leaves on top and fold the overhanging plastic wrap over the surface.
Set the terrine inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the terrine. Cover the roasting pan tightly with foil.
Bake for 1¼ to 1½ hours until the internal temperature reaches 160°F (71°C) and the top feels firm when gently pressed.
Remove from the oven, uncover, and let cool to room temperature. Place a weighted board or another loaf pan with heavy cans on top and refrigerate overnight to compress and set the terrine.
To serve, unmold the terrine, peel off the plastic, and slice with a sharp knife dipped in hot water. Serve chilled or at cool room temperature.
Regional variants
Some regional versions add chopped pistachios, dried cherries, or a thin layer of pork caul fat on top for extra richness. Modern cooks sometimes wrap the terrine in bacon slices before baking.
Cook's notes
- Ask your butcher for fresh pork liver and fatback; if fatback is unavailable, thick-cut unsmoked bacon works well.
- The pâté tastes even better after 2–3 days in the refrigerator as the flavors meld.
- For a smoother texture, you can grind the mixture twice or use a stand mixer with the paddle attachment instead of hand mixing.
Serve with
Crusty baguette, cornichons, Dijon mustard, and a glass of red wine or pastis.
Make ahead and storage
The terrine keeps well wrapped in the refrigerator for up to 7 days. It can also be frozen for up to 2 months; thaw overnight in the fridge before serving.
