Low Carb Classic Country Terrine

Experience the rich, rustic flavors of a Low Carb Classic Country Terrine, a sophisticated yet approachable dish that’s perfect for your next gathering. Crafted with a harmonious blend of pork shoulder, chicken liver, and smoky bacon, this French-inspired terrine is elevated with touches of brandy, fragrant thyme, and crunchy pistachios for a delightful texture. Wrapped in bacon and baked in a delicate water bath, it’s finished with a glistening gelatin topping and bay leaf garnish for an elegant presentation. Naturally low-carb and packed with protein, this terrine makes an exceptional centerpiece for a charcuterie board or a refined appetizer when served with pickles and grainy mustard. It's a make-ahead marvel that lets you entertain without stress while delivering big, bold flavor.

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 8

Ingredients

• 500 grams pork shoulder
• 200 grams chicken liver
• 150 grams bacon
• 50 ml heavy cream
• 60 ml brandy
• 1 large egg
• 2 cloves garlic
• 1 teaspoon thyme
• 2 teaspoons sea salt
• 1 teaspoon ground black pepper
• 50 grams pistachios
• 2 bay leaves
• 1 package gelatin
• 60 ml water

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Line a standard loaf pan with bacon slices, overlapping them slightly and letting them hang over the edges of the pan.

Step 3

In a food processor, pulse the pork shoulder and chicken liver until it forms a coarse paste.

Step 4

Add heavy cream, brandy, egg, minced garlic, thyme, sea salt, and pepper to the mixture and pulse until combined.

Step 5

Transfer the mixture to a large bowl and fold in the pistachios.

Step 6

Pour the mixture into the prepared loaf pan, pressing down to eliminate air pockets. Fold the overhanging bacon over the top of the terrine.

Step 7

Cover the loaf pan with aluminum foil and place it in a deep baking dish. Fill the baking dish with hot water halfway up the sides of the loaf pan.

Step 8

Bake in the preheated oven for 90 minutes or until the internal temperature reaches 160°F (71°C).

Step 9

Remove from the oven and let it cool to room temperature.

Step 10

Dissolve gelatin in warm water as per package instructions and pour over the top of the cooled terrine for a smooth finish.

Step 11

Place bay leaves on top for decoration and refrigerate for at least 4 hours or overnight for best flavor.

Step 12

Slice and serve as a cold appetizer or part of a charcuterie board.

Nutrition Facts

Serving size	(1232.2g)

Amount per serving	% Daily Value*
Calories	2942.1

Total Fat 194.5g	0%
Saturated Fat 64.2g	0%
Polyunsaturated Fat 25.5g
Cholesterol 1489.2mg	0%
Sodium 9791.7mg	0%
Total Carbohydrate 31.6g	0%
Dietary Fiber 7.4g	0%
Total Sugars 7.5g
Protein 212.8g	0%

Vitamin D 157.8IU	0%
Calcium 318.1mg	0%
Iron 21.5mg	0%
Potassium 3514.9mg	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: 64.2%

Protein: 31.2%

Carbs: 4.6%