Paleo Classic Country Terrine

Experience the timeless flavors of a rustic *Paleo Classic Country Terrine*, a luxurious yet wholesome dish that’s both grain-free and dairy-free. This paleo-friendly recipe combines tender pork shoulder, rich chicken liver, and savory bacon, layered with aromatic herbs like thyme and parsley for a fragrant burst of flavor. Enhanced by almond meal and bound with a single egg, this terrine’s texture is elevated with finely sautéed vegetables, all encased in smoky bacon for a stunning presentation. Slow-cooked in a water bath for ultimate tenderness, it’s best served chilled and sliced, making it a perfect make-ahead option for entertaining or as a centerpiece for your Paleo charcuterie board. Pair it with crisp pickles or a fresh green salad for a hearty and satisfying dish that’s as elegant as it is nourishing. Perfect for those seeking a high-protein, low-carb meal steeped in traditional charm!

Nutriscore Rating: 54/100

Prep Time:45 mins

Cook Time:90 mins

Total Time:135 mins

Servings: 8

Ingredients

• 500 grams Pork shoulder
• 200 grams Chicken liver
• 150 grams Bacon
• 1 large Carrot, finely diced
• 1 medium Onion, finely chopped
• 2 cloves Garlic clove, minced
• 2 tablespoons Fresh thyme, chopped
• 2 tablespoons Fresh parsley, chopped
• 1 large Egg
• 50 grams Almond meal
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Coconut oil
• 2 leaves Bay leaf

Directions

Step 1

Preheat your oven to 180°C (350°F). Line a 1.5-liter terrine dish or a loaf pan with bacon strips, leaving some overhanging to fold over the top.

Step 2

In a large skillet, heat coconut oil over medium heat and add the diced carrot, chopped onion, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.

Step 3

Mince the pork shoulder and chicken liver together using a meat grinder or a food processor until coarsely ground.

Step 4

In a large mixing bowl, combine the ground pork and chicken liver mixture with the sautéed vegetables, chopped thyme, chopped parsley, egg, almond meal, salt, and black pepper. Mix thoroughly to combine.

Step 5

Spoon the mixture into the prepared terrine dish, pressing down to remove any air pockets. Fold the overhanging bacon over the top and place the bay leaves on top.

Step 6

Cover the terrine tightly with foil and place it in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the terrine dish to create a water bath.

Step 7

Bake in the preheated oven for 1.5 hours. The internal temperature should reach 75°C (165°F).

Step 8

Remove the terrine from the oven and allow it to cool slightly. Then, press the terrine with a weight or heavy object and refrigerate for at least 4 hours or overnight to set.

Step 9

To serve, slice the terrine carefully with a sharp knife. Enjoy cold with a side of Paleo-friendly pickles or a salad.

Nutrition Facts

Serving size	(1192.1g)

Amount per serving	% Daily Value*
Calories	2944.8

Total Fat 207.9g	0%
Saturated Fat 76.3g	0%
Polyunsaturated Fat 19.3g
Cholesterol 1439.2mg	0%
Sodium 7504.1mg	0%
Total Carbohydrate 42.4g	0%
Dietary Fiber 11.8g	0%
Total Sugars 12.5g
Protein 214.5g	0%

Vitamin D 157.8IU	0%
Calcium 402.2mg	0%
Iron 21.6mg	0%
Potassium 3808.8mg	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: 64.5%

Protein: 29.6%

Carbs: 5.9%