Chef John's Country-Style Pork Terrine (Pâté de Campagne)
Chef John's Country-Style Pork Terrine (Pâté de Campagne) brings a rich, rustic flavor with a harmonious blend of pork, duck, bacon, and chicken livers. Warm spices, cognac, and cream create a silky, aromatic bite, while cherries and pistachios add sweet-tart pops and crunch. Serve as an elegant appetizer or on a charcuterie board for dinner parties and holidays.
- Prep1 hr 10 mins
- Cook1 hr 45 mins
- Serves12
- DifficultyHard
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Chef John's Country-Style Pork Terrine (Pâté de Campagne), not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 45 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 0 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 48 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 27
- Heart Health
- 55
- Metabolic
- 18
- Digestive
- 20
- Inflammatory
- 33
- Performance
- 28
- General Wellness
- 1
Mix the cloves, nutmeg, ginger, and cayenne pepper in a small bowl to make the spice mixture.
- 2
Put the pork shoulder, duck meat, chopped bacon, chicken livers, onion, shallot, parsley, cognac, salt, garlic, pepper, 3/4 teaspoon of the spice mixture, and pink curing salt into a large bowl. Mix well until evenly combined. Cover with plastic wrap and refrigerate for about 2 hours.
- 3
Whisk the cream, bread crumbs, and eggs together in a bowl.
- 4
Spread the pork mixture on a rimmed baking sheet lined with a silicone mat or parchment. Freeze for 15 to 20 minutes to make grinding easier.
- 5
Grind the pork mixture into a bowl using the meat-grinder attachment on a stand mixer. Stir in the dried cherries and pistachios. Add the cream mixture and fold gently just until combined.
- 6
Lay bacon strips crosswise in a 9x5-inch loaf pan, letting the ends hang over the sides. Trim some strips to fit the ends of the pan.
- 7
Fill the pan to the top with the ground pork mixture and smooth the surface. Cover the top with strips of bacon. Fold the overhanging side bacon pieces over the top. Cover with a piece of parchment cut to fit the top of the pan, then wrap tightly with heavy-duty aluminum foil.
- 8
Preheat the oven to 350 degrees F (175 degrees C).
- 9
Set the pan in a deep pot or Dutch oven. Pour in hot tap water until it reaches 1/2 to 2/3 of the way up the sides of the pan. Cover.
- 10
Bake in the preheated oven until an instant-read thermometer inserted in the center reads 155 degrees F (68 degrees C), 1 3/4 to 2 hours.
- 11
Move the pan to a surface lined with paper towels to absorb moisture. If the mixture has risen above the top edge of the pan, press it down with a heavy pan. Remove the aluminum foil, leaving the parchment on top. Set the pan in a baking dish lined with paper towels. Cut a piece of cardboard slightly smaller than the top of the pan, wrap it in aluminum foil, place it on the parchment, and press down with weights such as canned food.
- 12
Refrigerate for at least 8 hours to chill and compress the pate.
- 13
To unmold the pate, pour very hot water into a large bowl. Dip the mold into the hot water for 1 to 2 seconds. Turn it out onto a dish lined with paper towels, then chill again before slicing.
- Calories 189.06 kcal Moderate 9%
- Protein 9.11 g Moderate 18%
- Carbohydrate 11.94 g 4%
- Total Fat 11.52 g Moderate 15%
- Saturated Fat 4.64 g High 23%
- Trans Fat 0.03 g High --
- Cholesterol 90.3 mg High 30%
- Sodium 278.94 mg Moderate 12%
- Dietary Fiber 1.51 g Low Source 5%
- Total Sugars 4.31 g --
- Added Sugars 0.92 g Low Source 2%
- Calcium 35.97 mg Low Source 3%
- Iron 1.78 mg Low Source 10%
- Potassium 106.62 mg Low Source 2%
- Vitamin A 331.44 mcg Good Source 37%
- Vitamin C 6.15 mg Low Source 7%
- Vitamin D 0.17 mcg Low Source 1%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Garlic 🧄
- Onions 🧅
- Alcohol 🚫🍷
About This Recipe
Chef John's Country Style Pork Terrine (Pâté de Campagne) is made with 19 ingredients and serves 12. It takes about 2 hrs 55 mins and is rated hard. Key ingredients include Bacon, Black Pepper, Bread Crumbs, and Cayenne Pepper. Each serving provides about 189.06 kcal.
Recipe Questions
- What is Chef John's Country-Style Pork Terrine (Pâté de Campagne) made of?
- The main ingredients are Bacon, Black Pepper, Bread Crumbs, Cayenne Pepper, Chicken Livers. The full list of 19 is above.
- How long does it take to make Chef John's Country-Style Pork Terrine (Pâté de Campagne)?
- About 2 hrs 55 mins in total: 1 hr 10 mins to prepare and 1 hr 45 mins to cook.
- How many calories are in one serving?
- One serving provides about 189.06 kcal. The full nutrition breakdown is above.
- Is Chef John's Country-Style Pork Terrine (Pâté de Campagne) easy to make?
- This recipe is rated hard, with 19 ingredients and 13 steps.
- Is Chef John's Country-Style Pork Terrine (Pâté de Campagne) healthy?
- Chef John's Country-Style Pork Terrine (Pâté de Campagne) has an easyChef Pro health score of 32/100. Per serving, it provides 189.06 calories and 9.11 g of protein, or 18% of the Daily Value. It is a good source of vitamin A. Worth noting per serving: sodium at 278.94 mg (12% of the Daily Value) and saturated fat at 4.64 g (23% of the Daily Value). It contains Tree Nuts, Eggs, Milk, Wheat, Gluten, Garlic, Onions and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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