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Country terrine w / Q - view


Smoke Blower
Joined Sep 22, 2012
I decided to get my terrine mold out to make a batch of Country Terrine in time for Thanksgiving weekend. This is a recipe I have made a few times from the Chez Panisse Cafe Cookbook by Alice Waters. It is nice to have some on hand as a snack around the Holiday Season.

Here's the recipe:

3 lb. lean bnls pork butt

8 oz. back fat

3 oz. pancetta

1.5 T. salt


2 bay leaves

1.5 tsp. black peppercorn

8 allspice berries

.25 tsp. dried thyme

1 clove

1 pinch cayenne

.25 C chopped parsley

1 tsp. chopped garlic

.5 C shelled whole pistachios

This is my Le Creuset terrine mold. Any loaf pan will work.

Grind the meat mixture using a coarse plate, then regrind 1/3 of mixture on a finer grind. Mix all together. 

Grind the spices in a coffee grinder. Add the spice mixture and put in refrigerator overnight.

On second day, take spiced pork mixture out and add the chopped garlic, pistachios, and parsley. Pack terrine with mixture and put in a roasting pan with towel spread in the middle of pan to protect bottom from excessive heat. Pour hot water into pan until it reaches 2/3 up the side of terrine. 

Place pan in preheated 325 degree oven. Bake until internal temp hits 140 degrees, about 1.5 hours. 

Let pan cool for a few hours, then put in refrigerator for at least a day or two to develop flavor.

I hope you enjoyed this!

Last edited:


Gone but never forgotten.
Staff member
OTBS Member
SMF Premier Member
Joined Jul 23, 2008
Looks delicious and thank you for the detailed recipe and instructions!  My only exception would be to bake it to 146° vs. 140°, fully cooked stage, esp. being ground meat.


Smoke Blower
Joined Sep 22, 2012
I was a bit concerned myself so I watched the temp carefully after removing from the oven and it rose to a bit over 150 in just 15 minutes during the rest period. The pic with my thermometer was taken right out of the oven. Anyway, point well taken., Pops. I'll take temp up over 146 on the next batch and see if it affects the end product. Thanks for the advice.



Smoking Fanatic
Joined Jun 6, 2012
Noshrimp - That looks great. I've made the same terrine many times before using the Alice Waters recipe, as well as other similar ones, with great results. Even use the same LC mold, though a different color, flame orange. You didn't mention it, but did you apply any weights after it was cooled and refrigerated? I normally do and I like the way the texture develops. BTW, I find that 130 to 135, at a max, is a good finish temp. To me, anything over that becomes too well done and starts a crumbling of the final product when you cut it.

Nice job.


Master of the Pit
OTBS Member
Joined Nov 15, 2012
Looks great! I find a good terrine to be one of the more satisfying dishes to make, and yours looks like a great recipe. And not any noticeable fat out with cooking, which is always a plus!

Thanks so much for sharing!!


Epic Pitmaster
OTBS Member
SMF Premier Member
Joined Oct 31, 2012
Stunning looking dish! If you make that for a snack at your place, you need to adopt me.



Smoke Blower
Joined Sep 22, 2012
I did not use a weight on this batch but have in the past, Dis1 I was concerned about the texture of this one also, the thicker slices are a bit chewy. I think I need to adjust the coarse to fine ratio.


Smoke Blower
Joined Sep 22, 2012
It's interesting to see how the flavor develops. With only a teaspoon of chopped garlic you can really taste it, along with the bay and thyme. It is very nice with a good dijon mustard and olives or pickles. 

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