French Country Terrine with Armagnac

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A true country terrine leans into depth rather than finesse. Pork, veal, liver, onion, herbs and a good splash of Armagnac bake into a hearty pâté that tastes even better after a day in the fridge.

Serves: 8 people

Preparation time: 840 min

Ingredients

• Pork shoulder – 500 g
• Pork sausage meat – 300 g
• Veal – 250 g
• Pork liver – 200 g
• Onions – 2
• Shallots – 2
• Armagnac – 10 cl
• Juniper berries – 1 tsp, crushed
• Bay leaf – 2
• Fresh thyme – 2 sprigs
• Eggs – 2
• Pork caul fat or bacon lining – as needed
• Salt – to taste
• Black pepper – to taste

Method

STEP 1
Roughly chop the pork, veal and liver and pass them through a grinder, or pulse them in a processor until coarsely minced. You want a rustic mixture, not a mousse.
STEP 2
Finely chop the onions and shallots.
STEP 3
Mix the meat with the onions, shallots, Armagnac, crushed juniper, eggs, thyme leaves, salt and pepper. Work the mixture with your hands for a few minutes so it binds properly.
STEP 4
Cover the bowl and leave the seasoned meat to rest in the fridge for several hours, or overnight if you have time. That pause makes a visible difference to the flavour.
STEP 5
Line a terrine dish with caul fat or bacon. Pack in the mixture tightly, tuck in the bay leaves and smooth the top.
STEP 6
Cover with a lid or a sheet of buttered foil and set the dish in a bain-marie.
STEP 7
Bake at 150 degrees Celsius for about 2 hours. Once cooked, let it cool slowly before weighting it lightly and chilling it until completely firm.
STEP 8
Serve in thick slices with pickled onions, mustard and a crisp baguette.