Recipe Pork terrine

Pork who says nothing, you will fall for this pork terrine recipe. With its touch of cognac or Armagnac and its more than perfect seasoning, you won't be able to do without it as a starter or for your gourmet snacks. In a high-end version, add a hint of truffle to achieve the ultimate in homemade canned terrine.

Terrine de porc
Preparation time:
Heat treatment time:
Community rating:


Number of persons: 6 servings
  • 150 g of pork liver
  • 450 g of lean pork (fillet)
  • 500 g of fatty bacon
  • 5 eggs
  • 1 glass of dry white wine
  • 4 cloves of garlic
  • 2 shallots
  • 1/2 teaspoon of Rabelais spices
  • 1 tablespoon of Cognac or Armagnac
  • 1 bunch of parsley
  • 1 lemon
  • Truffle (optional)
  • Salt, white pepper

Recommended products

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


  • Cook the garlic over low heat in a glass of dry white wine (5 minutes from boiling).
  • Pass through a strainer, keep the juice then add 1 lemon juice.
  • Chop the pork liver, the lean (fillet), the fatty bacon (medium grill). Add to the mince, the garlic juice prepared previously, parsley (a glass), chopped shallots, Rabelais spices, salt (10 g of salt per pound), white pepper, Cognac or Armagnac, 5 whole eggs and possibly a small, finely cut truffle. Work everything well (by hand) and leave to rest for 1 hour.
  • Pack the preparation into the terrines up to 2 cm from the edge. Close and immediately heat treat for 3 hours at 100°C.

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1 comment

Encore meilleure si, dans la quantité de lard, vous prévoyez des tranches fines pour tapisser le terrine avant remplissage et la recouvrir avant cuisson.


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