Low Sodium Classic Country Terrine

Indulge in the rustic charm of a **Low Sodium Classic Country Terrine**, a lighter twist on the traditional French delicacy. This savory, homemade terrine features a flavorful blend of ground pork, veal, and finely chopped unsalted bacon, enhanced with aromatic garlic, onion, and fresh herbs like thyme and parsley. Crunchy unsalted pistachios add an irresistible texture, while a touch of white wine and nutmeg elevate the dish with subtle, refined notes. Baked in a water bath to ensure tenderness and moisture, this terrine is perfect for those seeking a low-sodium yet satisfying appetizer. Serve it chilled with crusty bread or on a charcuterie board for an elegant offering that’s sure to impress.

Nutriscore Rating: 62/100

Prep Time:45 mins

Cook Time:90 mins

Total Time:135 mins

Servings: 8

Ingredients

• 500 grams ground pork
• 250 grams ground veal
• 100 grams unsalted bacon
• 60 grams unsalted pistachios, shelled
• 2 large garlic cloves, minced
• 1 unit small onion, finely chopped
• 1 unit large egg
• 100 ml heavy cream
• 1 tablespoon fresh thyme leaves
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon ground black pepper
• 0.25 teaspoon ground nutmeg
• 50 ml white wine

Directions

Step 1

Preheat your oven to 150°C (300°F).

Step 2

In a large mixing bowl, combine the ground pork and veal. Mix them together gently.

Step 3

Finely chop the unsalted bacon and add it to the meat mixture.

Step 4

Add the pistachios, minced garlic, finely chopped onion, fresh thyme, and parsley to the mixture.

Step 5

In a separate bowl, beat one large egg and mix it with the heavy cream.

Step 6

Pour the egg and cream mixture into the meat mixture. Use your hands or a large spoon to blend everything thoroughly but do not overwork the mixture.

Step 7

Season the mixture with ground black pepper and nutmeg. Add the white wine and gently mix until well incorporated.

Step 8

Line a 1-liter terrine mold or loaf pan with parchment paper. Ensure some paper hangs over the edges for easy removal after baking.

Step 9

Carefully fill the mold with the meat mixture, pressing down gently to remove air pockets.

Step 10

Cover the terrine with aluminum foil tightly.

Step 11

Place the terrine mold in a larger baking dish and fill the dish with boiling water to reach halfway up the sides of the mold, creating a water bath.

Step 12

Bake in the preheated oven for 90 minutes. The center should reach an internal temperature of 75°C (167°F).

Step 13

Once cooked, remove the terrine from the oven and water bath. Let it cool at room temperature before placing a weight on top and refrigerating overnight to set.

Step 14

Before serving, remove the terrine from the mold using the overhanging parchment paper, slice, and serve with crusty bread or as part of a charcuterie board.

Nutrition Facts

Serving size	(1202.1g)

Amount per serving	% Daily Value*
Calories	3402.7

Total Fat 241.6g	0%
Saturated Fat 88.3g	0%
Polyunsaturated Fat 1.9g
Cholesterol 1036mg	0%
Sodium 1574.4mg	0%
Total Carbohydrate 36.3g	0%
Dietary Fiber 9.1g	0%
Total Sugars 8.8g
Protein 250.7g	0%

Vitamin D 181IU	0%
Calcium 354.4mg	0%
Iron 13.4mg	0%
Potassium 2146.9mg	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: 65.4%

Protein: 30.2%

Carbs: 4.4%