DISH RESEARCH · Snack
Terrine de Campagne
Larousse’s selected country terrine coarsely chops pork neck, pork liver, lightly salted belly and fresh fat with herbs and Armagnac, then bakes, presses and chills the complete pâté before service.
About Terrine de Campagne
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Larousse’s selected terrine de campagne is a coarse country pâté made with pork neck, pork liver, lightly salted belly and fresh fat. The publisher presents it as a bistro starter, with herbs and Armagnac seasoning the chopped mixture.
The meats and fresh fat are cut into small pieces, with the recipe preserving a fairly coarse texture. Chopped shallots and onions join sage, thyme, parsley, quatre-épices and Armagnac.
The mixed filling is kneaded together and placed in a deep oval earthenware dish. Strips of the separate barding fat cross over the surface before the terrine bakes.
After baking and initial cooling, a weighted board compresses the pâté. The complete terrine is then chilled before service, producing slices of the coarsely chopped filling.
Larousse suggests a separate mâche-and-beetroot salad alongside the starter. The publisher also offers an optional jelly around the pâté before cooling, which remains a separate finish for this version.
Ingredients in Terrine de Campagne
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Porkprotein
- Pork Liverprotein
- Pork Fatbinder
- Onionseasoning
- Garlicseasoning
- Saltseasoning
- Black Pepperseasoning
- Thymeseasoning
- Eggbinder
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.