Three Meats & Pistachios Terrine

Name: Three Meats & Pistachios Terrine
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 3 h
Cuisine: French
Ingredients: 1 pound (500 g) whole pork belly or 14 ounces (400 g) minced pork belly; 1 pound (500 g) whole pork belly or 14 ounces (400 g) minced pork belly; ⅓ pound (150 g) boneless pork shoulder; ⅓ pound (150 g) veal nut (or veal round); ⅓ pound (150 g) veal nut (or veal round); ⅓ pound (150 g) boneless skinless chicken breast; 3 teaspoons salt; 4 pinches freshly ground pepper; 1 large egg; ¼ cup (60 g) heavy cream; ½ cup (70 g) shelled pistachios

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

1 pound (500 g) whole pork belly or 14 ounces (400

Europe
France
Starter
Gluten-free

Method

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, veal nut, and chicken breast into roughly ½-inch (1½-cm) cube (see