Québécois Terrine

Name: Québécois Terrine
Prep time: 1 h 10 min
Cook time: 1 h 30 min
Total time: 2 h 40 min
Cuisine: French
Ingredients: ½ cup (100 g) dried cranberries; 1⅓ cups (330 g) pale ale or blond beer; 1⅓ cups (330 g) pale ale or blond beer; 1¼ pounds (650 g) whole pork belly or 14 ounces (400 g) minced pork belly; 1¼ pounds (650 g) whole pork belly or 14 ounces (400 g) minced pork belly; 14 ounces (400 g) boneless pork shoulder or 14 ounces (400 g) minced pork shoulder; 14 ounces (400 g) boneless pork shoulder or 14 ounces (400 g) minced pork shoulder; 3 teaspoons salt; 4 pinches freshly ground pepper; 1 large egg; ¼ cup (60 g) heavy cream

Preparation info

Makes
6
Servings

Difficulty
Easy
Ready in
3 hr

Appears in

French Charcuterie at Home

By Gilles Verot and Nicolas Verot

Published 2024

About

Ingredients

½ cup (100 g) dried cranberries
1⅓ cups (330

Europe
France
Starter

Method

Place the cranberries in a large glass and pour the beer over them.

Using a knife, remove the rind and any bones from the pork belly, making sure to keep the fat on the belly (see Workshop). Chop the pork belly into approximately ¼-inch (7mm) pieces (see Workshop).

Cut the pork shoulder into approxim