Equipment
Ingredients
Meats
- 500 g pork shoulder, diced into 2.5cm cubes, well chilled
- 250 g pork fatback, diced into 2.5cm cubes, well chilled
- 250 g chicken livers, trimmed of connective tissue
- 200 g sliced bacon, thinly sliced
Aromatics and Liquid
- 50 g shallots, finely diced
- 10 g garlic, minced
- 15 g unsalted butter
- 60 ml cognac
- 60 ml heavy cream, cold
- 1 egg
Seasonings and Garnish
- 16 g kosher salt
- 3 g white pepper, ground
- 2 g quatre epices
- 40 g shelled pistachios, unsalted
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 393 kcal
- Protein
- 15 g
- Carbohydrates
- 3 g
- Fat
- 34 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 821 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 134 mg
- Potassium
- 324 mg
- Calcium
- 24 mg
- Iron
- 2.9 mg
- Magnesium
- 21 mg
- Phosphorus
- 197 mg
- Zinc
- 1.8 mg
- Vitamin A
- 728 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 1.1 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 3.8 mcg
- Thiamin
- 1.09 mg
- Riboflavin
- 0.60 mg
- Niacin
- 5.4 mg
- Folate
- 135 mcg
- Water
- 64 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Melt the butter in a small skillet over medium heat. Add the shallots and garlic, cooking until translucent but not browned, about 4 minutes. Pour in the cognac, bring to a simmer, and cook until the liquid reduces by half. Remove from heat and let cool completely.
In a large bowl, combine the thoroughly chilled diced pork shoulder, fatback, chicken livers, the cooled shallot mixture, kosher salt, white pepper, and quatre epices. Toss evenly. Cover and refrigerate for at least 2 hours, or overnight, to allow flavors to meld.
Pass the chilled meat mixture through a meat grinder fitted with a medium die into a bowl set over ice. Alternatively, pulse the mixture in small batches in a food processor until coarsely chopped but not pureed. Keeping everything cold is crucial to prevent the fat from breaking.
Add the cold heavy cream, beaten egg, and pistachios to the ground meat mixture. Using your hands or a sturdy spatula, mix vigorously for 1 to 2 minutes until the mixture becomes sticky and cohesive. This develops the myosin protein for a tight bind.
Preheat the oven to 150°C/300°F. Line the terrine mold or loaf pan with strips of bacon, letting the ends overhang the edges. Leave no gaps. Scoop the meat mixture into the mold, packing it down firmly to remove air pockets. Fold the overhanging bacon back over the top to completely enclose the meat.
Cover the terrine tightly with foil or its lid. Place the mold inside a deep roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the terrine mold, creating a bain-marie. Carefully transfer to the oven.
Bake in the water bath until an instant-read thermometer inserted into the center of the terrine reads 68°C/155°F, which takes about 1.5 to 2 hours.
Remove the terrine from the water bath and let it rest at room temperature for 30 minutes. Cut a piece of heavy cardboard wrapped in foil to fit exactly inside the rim of the mold, resting directly on the meat. Place heavy weights or cans on top of the cardboard to press the terrine.
Transfer the weighted terrine to the refrigerator. Let it chill and press for at least 24 hours, preferably 48 hours, before unmolding and slicing. Serve cold with cornichons, crusty baguette, and Dijon mustard.
Chef's Notes
- To test the seasoning before committing to the water bath, pinch off a tablespoon of the raw, mixed meat and fry it in a small skillet until cooked through. Taste and adjust salt and spices as needed.
- Bacon strips not only prevent sticking but also baste the meat with additional fat during the slow cooking process.
- A tight bind is essential. Mixing the cold meat vigorously by hand develops myosin, a protein that acts as natural glue. The mixture should cling to the sides of the bowl.
- Do not skip the weighting step. Pressing the terrine as it cools forces out air pockets and compacts the meat, ensuring smooth, beautiful slices that do not crumble.
Storage
Refrigerator: 2 weeks — Keeps best when wrapped tightly in plastic wrap and kept in the terrine mold.
Troubleshooting
Pâté is dry and crumbly when sliced
Cause: The emulsion broke because the meat and fat got too warm during grinding or mixing, causing the fat to render out during cooking.
Fix: Cannot be fixed structurally, but you can serve the crumbles as a rustic spread with extra mustard, or melt clarified butter over individual slices.
Prevention: Ensure all meats, grinder parts, and bowls are kept ice cold throughout the grinding and mixing process.
Grayish or dull appearance in the meat
Cause: Oxidation and lack of curing salts.
Fix: Cosmetic only; perfectly safe to eat and does not affect the flavor.
Prevention: For a traditional pink hue, you can add 3g of pink curing salt number 1 (Prague Powder) to the seasoning mix.
Cultural Context
Pâté de Campagne is a cornerstone of French charcuterie. Historically a method for preserving scraps, offal, and seasonal slaughter elements before modern refrigeration, it has evolved into a celebrated culinary art form. Every region in France has its own variation, but the hallmark remains a coarse, hearty texture contrasting with the rich, smooth addition of liver.
