Rules of thumb for a good Terrine… Time to round up your pork parts.

A terrine is actually the name of the dish you cook it in however here are a few rules of thumb to keep in mind for any meat paste terrine.

Recipe: Meat Terrine

Summary: Rules of Engagement


  • Half of the Meat should be a high fat bit of pork such as Pork belly or throat.
    Another equal part can be another less fatty but flavourful meat such as Duck or Veal
    Throw in some chicken liver for fun if desires
    A dash of Liqueur or wine for flavour
    seasoning, a good rule of thumb is 15 grams of salt, 3 grams of pepper and 2 grams of “other” for every kilo of meat.
    Feel free to use some fresh herbs, an egg or two and some cream if desired
    Wrap the whole mess up in crepinette webbing or thin fatback.


  1. Cook in a bain-marie (water bath) in the oven for roughly 2 hours 180 degrees Celsius or until the internal temperature of the terrine reaches about 70 degrees Celsius.

Number of servings (yield): 12

Culinary tradition: French

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