Terrine de porc

Terrine de porc is a French dish that combines ground pork cuts (often shoulder and fillet) with ingredients such as smoked fatty bacon, bacon lardons, or bacon fat, garlic, shallots, duck fat, and eggs. The meat mixture is typically flavored with aromatic spices and herbs such as thyme, parsley, allspice, juniper berries, cloves, and black pepper, and it is often enhanced with a splash of Armagnac or Cognac. Other common ingredients used in this dish include butter, chicken or pork livers, breadcrumbs, and cream, while some versions also add pistachios or truffles for a more elevated experience. The ingredients are combined into a smooth, homogenous mixture which is placed in a terrine dish, covered with a lid or aluminum foil, and cooked either in a bain-marie (water bath) or a pan filled with water. Once done, the terrine is pressed with a weight or any other heavy object to develop its signature shape, and it is then chilled before serving. Slices of pork terrine are usually accompanied by crusty bread, pickles, fresh salads, and chutneys on the side, and they’re typically enjoyed as an appetizer.