Country-Style Pork and Juniper Terrine
12 servings
90 minutes
Terrine of pork and juniper in a rustic style is the quintessence of French gastronomy, born in the heart of rural traditions. Its rich flavor unfolds through the combination of fatty bacon, tender pork, and spicy notes of juniper. White wine and brandy add sophistication to the terrine, while cumin and nutmeg provide spicy depth. The terrine is prepared by baking in a water bath, giving it a dense yet melting texture in the mouth. After cooling, it takes on the perfect shape for slicing into thin pieces. This dish is ideal for cozy family dinners or exquisite buffets. Serving with crispy French baguette and fresh salad leaves highlights its expressive flavor nuances, creating a harmony of simplicity and gastronomic pleasure.
1
Slice the bacon very thinly and line a 1-liter muffin tin with it. Leave a few thin pieces.
- Bacon: 500 g
- Bacon: 500 g
2
Place the remaining bacon, chopped brisket, and pork in the processor. Turn into minced meat. Transfer to a bowl and mix with the remaining ingredients, except for the baguette and salad leaves. Cover and let sit for 1 hour.
- Bacon: 500 g
- Pork belly: 500 g
- Pork: 500 g
- Onion: 1 head
- Garlic: 2 cloves
- Dry white wine: 4 tablespoons
- Brandy: 2 tablespoons
- Caraway: 1 tablespoon
- Chopped parsley: 2 tablespoons
- Nutmeg: 0.5 teaspoon
- Juniper berries: 8 pieces
3
Preheat the oven to 150 degrees. Place the minced meat in the prepared dish and cover with the remaining bacon. Cover with foil. Place the dish in a deep baking tray and fill halfway with boiling water. Bake in the oven for 1 hour. Remove the foil and bake for another 30 minutes.
- Bacon: 500 g
4
Carefully remove the terrine from the oven and let it cool. Place a sheet of parchment on top and put some weight on it. Refrigerate overnight.
5
Transfer the terrine to a board, remove excess fat, and slice into thin pieces. Serve with a baguette and salad leaves.
- French baguette: 1 piece
- Mixed salad leaves: to taste
