Farmhouse Terrine | DonalSkehan.com, Perfect served with crusty bread.
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Farmhouse Terrine

July 08

A simple farmhouse terrine can be one of the most pleasurable things to eat. For a nice variation, use rabbit, chicken or veal, or a mixture, instead of the boiling bacon. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.


  • serves Serves 6
  • time 120 mins + setting time


  1. 1. Mince the belly of pork with the liver, but cut the drained boiling bacon into small cubes, seeing that all gristle, skin and bone are removed.
  2. 2. Put the rashers on a flat surface and run the back of a thick knife over them, holding securely at one end so that they stretch considerably. Line the dish with the rashers, crosswise, and let the ends hang over the sides.
  3. 3. Beat the egg yolks and mix with the meat mixture, garlic, rosemary and nutmeg. Season well and add the sherry. Put a layer on the bottom of the dish, then add the bacon cubes and cover again with the minced meats.
  4. 4. Bring the bacon ends over the top and finally arrange the bay leaves over that. cover with foil and a lid, then stand the dish in another larger one, half filled with hot water.
  5. 5. Bake in a moderate oven 180°C/350°F/Gas Mark 4 for about 1 1⁄2 hours. Take from the oven, let it get cold, then cover with fresh foil and weight it for several hours (cans of food will do if you haven’t got a flat weight). Serve cut into thick slices with bread or toast.

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450g belly of pork

225g  boiling bacon, lean, soaked

450g ox liver

pinch of chopped rosemary

2 bay leaves

about 6 strips streaky bacon

1 garlic clove, crushed

salt and ground pepper

1 tsp nutmeg

2 egg yolks

3–4 tbsp sherry or, better still, brandy


You'll Need

Terrine dish

Mixing bowl

Baking dish