Dairy-Free Classic Country Terrine

Elevate your appetizer game with this **Dairy-Free Classic Country Terrine**—a rustic, show-stopping dish bursting with hearty, traditional flavors. Crafted with a blend of tender pork shoulder, rich chicken liver, and smoky bacon, this French-inspired recipe is thoughtfully kept dairy-free, using almond flour for binding. Fresh herbs like thyme and parsley add vibrant layers, while prosciutto wraps the terrine in a savory, elegant package. Baked gently in a water bath for irresistibly tender results, this dish perfects the art of slow cooking. Ideal for dinner parties or picnics, serve it chilled with cornichons or pickled onions for a truly refined touch. Perfect for charcuterie enthusiasts and gourmet lovers alike, this terrine is a timeless, flavor-packed centerpiece.

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 8

Ingredients

• 500 grams Pork shoulder
• 200 grams Chicken liver
• 100 grams Smoked bacon
• 150 grams Prosciutto
• 1 White onion, finely chopped
• 2 Garlic cloves, minced
• 2 tablespoons Fresh thyme, chopped
• 2 tablespoons Fresh flat-leaf parsley, chopped
• 2 Eggs, beaten
• 50 grams Almond flour
• 60 ml Dry white wine
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 0.5 teaspoon Nutmeg, freshly grated

Directions

Step 1

Preheat your oven to 160°C (320°F).

Step 2

Dice the pork shoulder, chicken liver, and smoked bacon into small pieces.

Step 3

In a large mixing bowl, combine the pork shoulder, chicken liver, smoked bacon, onion, garlic, thyme, parsley, eggs, almond flour, white wine, salt, black pepper, and nutmeg. Mix thoroughly until well combined.

Step 4

Line a terrine mold or loaf pan with prosciutto slices, ensuring to leave some overhanging on the sides to seal the top later.

Step 5

Pack the meat mixture tightly into the mold, pressing down to release any air pockets.

Step 6

Fold the overhanging prosciutto slices over the top of the mixture to seal.

Step 7

Cover the terrine with foil and place it in a deep baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the terrine mold to create a water bath.

Step 8

Bake in the preheated oven for about 90 minutes, or until the internal temperature reaches 70°C (160°F).

Step 9

Remove the terrine from the oven and allow it to cool to room temperature in the water bath.

Step 10

Once cooled, weigh down the terrine with a heavy object (such as canned goods) and refrigerate overnight to ensure it sets properly.

Step 11

To serve, slice the terrine and accompany it with cornichons or pickled onions. Serve cold or at room temperature.

Nutrition Facts

Serving size	(1288.7g)

Amount per serving	% Daily Value*
Calories	2993.8

Total Fat 197.1g	0%
Saturated Fat 58.0g	0%
Polyunsaturated Fat 12.7g
Cholesterol 1675.7mg	0%
Sodium 10608.4mg	0%
Total Carbohydrate 36.0g	0%
Dietary Fiber 9.4g	0%
Total Sugars 9.2g
Protein 245.3g	0%

Vitamin D 160IU	0%
Calcium 392.9mg	0%
Iron 23.8mg	0%
Potassium 3654.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.2%

Protein: 33.8%

Carbs: 5.0%