French · Starter

Terrine de Porc Veau et Jambon

Name: Terrine de Porc Veau et Jambon
Total time: 13 h 24 min
Yield: Serves 4
Cuisine: French
Ingredients: 25 g onion, finely minced; 9½ g unsalted butter; 40 ml dry port, Madeira or cognac; 110 g lean pork, finely ground; 110 g lean veal, finely ground; 75 g fresh pork back fat, ground; 1 eggs, lightly beaten; 0.13 tsp salt, plus more after tasting; 0.13 tsp black pepper; 0.13 tsp dried thyme; 1 pinch ground allspice (a generous pinch); ½ clove small garlic clove, crushed to a paste; 75 g lean veal round or tenderloin, cut into 6 mm strips; 1 tbsp cognac; salt and pepper, to taste; 1 pinch each dried thyme and ground allspice; 1 tsp shallot or spring onion, finely minced; ½ canned truffle, with its juice, cut into 6 mm dice; 110 g pork back fat in thin sheets or strips (or blanched unsmoked bacon); 75 g lean boiled ham, cut into 6 mm strips; ½ leaf bay leaf

The classic country pâté: a seasoned pork, veal and fat forcemeat layered with cognac-marinated veal and ham strips in a fat-lined terrine, baked in a water bath, then pressed and chilled so every slice shows a neat mosaic.

YieldServes 4
Hands-on55 min
Total13 h 24 min
Difficulty

Ingredients

Forcemeat

25 gonion, finely minced
9½ gunsalted butter
40 mldry port, Madeira or cognac
110 glean pork, finely ground
110 glean veal, finely ground
75 gfresh pork back fat, ground
1eggs, lightly beaten
0.13 tspsalt, plus more after tasting
0.13 tspblack pepper
0.13 tspdried thyme
1 pinchground allspice (a generous pinch)
½ clovesmall garlic clove, crushed to a paste

Veal strips

75 glean veal round or tenderloin, cut into 6 mm strips
1 tbspcognac
to tastesalt and pepper
1 pincheach dried thyme and ground allspice
1 tspshallot or spring onion, finely minced
½canned truffle, with its juice, cut into 6 mm diceoptional

Assembly

110 gpork back fat in thin sheets or strips (or blanched unsmoked bacon)
75 glean boiled ham, cut into 6 mm strips
½ leafbay leaf

Contains

Dairy
Egg
Sulfites
Birds' eggs (any)
Grapes
Onion family (any)
Onion
Garlic
Shallot
Thyme
Bay leaf
Black and white pepper
Allspice
Mushrooms (any)
Truffle
All mammal meat (alpha-gal)
Beef and veal
Pork
Alcohol

Taste

Sweet
Salty
Umami / savory
Richness / fat
Herbal / fresh
Aromatic spice

Equipment

Oven
Stovetop
Probe thermometer

Season

Any season

Occasion

Weekend project
Entertaining
Holiday

Effort

45–90 min active
Over 3 hours total
Difficulty 3
Needs advance prep
Make-ahead friendly
Leftovers-friendly

Nutrition

Calories: moderate
Protein: moderate
Carbs: low
Fat: high
Fiber: low
Sodium: moderate

Budget

Budget: moderate

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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