Recipe Country terrine with dried fruit

You're going to love this mouth-watering take on the homemade country terrine. Crunchy, soft, sweet and savoury, our taste buds don't know which way to turn, and on a slice of bread, it's great, great, great!

Terrine de campagne aux fruits secs
Preparation time:
Heat treatment time:
Shelf life:
Several months
Community rating:


Number of persons: 6
  • 500 g pork throat
  • 1 sprig fresh rosemary
  • 12 g salt
  • 20 g pine kernels
  • 250 g pork liver
  • 1 sprig parsley
  • 6 g pepper
  • 20 g chopped hazelnuts
  • 1/2 onion
  • 2 whole eggs
  • 1 dash port
  • 20 g chopped pistachios
  • 1 clove garlic
  • 85 g single cream
  • 20 g diced dried apricots
  • Crepin

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 200g (Diameter : 82)


  • Peel the garlic, halve and degerm it and blanch it 3 times.
  • Chop the meat, herbs, garlic and onion alternately until smooth. Then combine the minced meat and all the other ingredients in a bowl. Using your little hands (gloved, of course!), mix everything together carefully. Lightly toast the dried fruit, which will make it even better...
  • Leave to rest for a moment, then press the mixture firmly into the bottom of the jars to within 2 cm of the rim.
  • Cut a small piece of cheesecloth larger than the diameter of your jar and place it on the terrine, tucking it between the jar and the meat with the back of a spoon.
  • Close the jars and place them in the steriliser; they must be submerged. Heat immediately for 3h30 at 100°C.

Serve this terrine with a small salad and shavings of Parmesan cheese, garnished with a slice of farmhouse bread and pickles.

Chef Pierre Petit's original recipe for Le Parfait.

Pierre Petit, restaurant Les Affranchis
5, rue Henri Monnier, Paris 9e
Closed Sunday and Monday
M°: St Georges

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