Low Sodium Classic Country Terrine
Experience the rustic charm of a homemade Low Sodium Classic Country Terrine, a compelling centerpiece for any charcuterie board or picnic spread. Packed with a flavorful blend of ground pork, veal, and unsalted bacon, this recipe offers a healthier take on the French classic while retaining its hearty appeal. Shelled unsalted pistachios, fresh herbs like parsley and thyme, and a touch of nutmeg add depth and texture, while white wine and heavy cream provide a luxurious finish. Baked in a water bath for optimal tenderness and chilled overnight for perfect slicing, this terrine is a testament to slow cooking at its finest. Serve it with crusty bread or artisanal condiments for a gourmet delight that's high on taste yet low in sodium. Perfect for entertaining or elevating a quiet meal at home!
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Recipe Information
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
Instructions
Preheat your oven to 150°C (300°F).
In a large mixing bowl, combine the ground pork and veal. Mix them together gently.
Finely chop the unsalted bacon and add it to the meat mixture.
Add the pistachios, minced garlic, finely chopped onion, fresh thyme, and parsley to the mixture.
In a separate bowl, beat one large egg and mix it with the heavy cream.
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.
Season the mixture with ground black pepper and nutmeg. Add the white wine and gently mix until well incorporated.
Line a 1-liter terrine mold or loaf pan with parchment paper. Ensure some paper hangs over the edges for easy removal after baking.
Carefully fill the mold with the meat mixture, pressing down gently to remove air pockets.
Cover the terrine with aluminum foil tightly.
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.
Bake in the preheated oven for 90 minutes. The center should reach an internal temperature of 75°C (167°F).
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.
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
Calories |
3403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.6 g | 310% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1036 mg | 345% | |
| Sodium | 1574 mg | 68% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 8.8 g | ||
| Protein | 250.7 g | 501% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 354 mg | 27% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2147 mg | 46% | |
*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.
