Low Carb Classic Country Terrine
Experience the rustic charm of French cuisine with this *Low Carb Classic Country Terrine*, a flavorful and elegant dish perfect for entertaining or elevating your everyday meals. This refined recipe combines tender pork shoulder, rich chicken liver, and smoky bacon, all infused with the aromatic notes of brandy, garlic, and thyme. Pistachios add a delightful crunch, while a glossy gelatin layer locks in the terrine’s signature moisture and texture. With a slow oven bake in a bain-marie, the terrine achieves a beautifully moist and cohesive finish that’s ideal for slicing. This low-carb, showstopping appetizer is perfect served cold, paired with pickles, mustard, or as a centerpiece on your next charcuterie board. Whether you're hosting or simply indulging, this terrine offers gourmet flavor with a low-carb twist!
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Recipe Information
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
Instructions
Preheat your oven to 325°F (165°C).
Line a standard loaf pan with bacon slices, overlapping them slightly and letting them hang over the edges of the pan.
In a food processor, pulse the pork shoulder and chicken liver until it forms a coarse paste.
Add heavy cream, brandy, egg, minced garlic, thyme, sea salt, and pepper to the mixture and pulse until combined.
Transfer the mixture to a large bowl and fold in the pistachios.
Pour the mixture into the prepared loaf pan, pressing down to eliminate air pockets. Fold the overhanging bacon over the top of the terrine.
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.
Bake in the preheated oven for 90 minutes or until the internal temperature reaches 160°F (71°C).
Remove from the oven and let it cool to room temperature.
Dissolve gelatin in warm water as per package instructions and pour over the top of the cooled terrine for a smooth finish.
Place bay leaves on top for decoration and refrigerate for at least 4 hours or overnight for best flavor.
Slice and serve as a cold appetizer or part of a charcuterie board.
Nutrition Facts
Calories |
2942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.5 g | 249% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 1489 mg | 496% | |
| Sodium | 9792 mg | 426% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 7.5 g | ||
| Protein | 212.8 g | 426% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 318 mg | 24% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3515 mg | 75% | |
*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.
