Name: Terrine de campagne
Yield: [For twelve]
Cuisine: French
Ingredients: 1 sprig thyme; 500 g (1 lb 2 oz) salt pork belly or green streaky bacon; 28 g (1 oz) salt; 6 shallots, sliced; 500 g (1 lb 2 oz) lean pork (fillet or hand); large piece pig’s caul fat; large pinch freshly grated nutmeg; 1 bay leaf; 1 large onion, finely chopped; ½ teaspoon freshly ground pepper; 500 g (1 lb 2 oz) pig’s liver

Preparation info

[For
twelve
]

Difficulty
Easy

Appears in

Mourjou

By Peter Graham

Published 1999

About

Terrine de campagne is one of those dishes whose quality can vary from the sublime to the inedible. The stiff, raw-red, colourant-packed terrine found in many French and British supermarkets bears no relation to a properly made terrine of grey complexion — the natural colour of cooked liver and meat — with a coating of crumbly aspic.

This recipe was given to me by Yvonne Croutes, a farmer’s wife who lives near me in Mourjou. We met under rather unusual circumsta