Dairy-Free Classic Country Terrine
Indulge in the rustic charm of this Dairy-Free Classic Country Terrine, a timeless French-inspired dish made without dairy to suit a variety of dietary needs. Packed with hearty flavors from tender pork shoulder, rich chicken liver, and smoky bacon, this terrine is elevated with fresh herbs like thyme and parsley, a touch of nutmeg, and a splash of dry white wine. Almond flour adds the perfect binding touch, keeping it entirely gluten-free and dairy-free. Encased in delicate prosciutto and slow-baked in a water bath, the terrine emerges moist, flavorful, and irresistibly aromatic. Ideal for a crowd, this make-ahead dish serves 8 and is best enjoyed with tangy accompaniments like cornichons or pickled onions. Whether served as an elegant appetizer or the star of your charcuterie board, this recipe offers a satisfying slice of traditional French cuisine with a modern, allergy-friendly twist.
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Recipe Information
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
Instructions
Preheat your oven to 160°C (320°F).
Dice the pork shoulder, chicken liver, and smoked bacon into small pieces.
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.
Line a terrine mold or loaf pan with prosciutto slices, ensuring to leave some overhanging on the sides to seal the top later.
Pack the meat mixture tightly into the mold, pressing down to release any air pockets.
Fold the overhanging prosciutto slices over the top of the mixture to seal.
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.
Bake in the preheated oven for about 90 minutes, or until the internal temperature reaches 70°C (160°F).
Remove the terrine from the oven and allow it to cool to room temperature in the water bath.
Once cooled, weigh down the terrine with a heavy object (such as canned goods) and refrigerate overnight to ensure it sets properly.
To serve, slice the terrine and accompany it with cornichons or pickled onions. Serve cold or at room temperature.
Nutrition Facts
Calories |
3189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.2 g | 305% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 1574 mg | 525% | |
| Sodium | 10136 mg | 441% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 10.2 g | ||
| Protein | 218.0 g | 436% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 339 mg | 26% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3640 mg | 77% | |
*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.
