📍 Where this dish comes from: Savoie
Discover the history of this region →
Discover the history of this region →
The rustic French country pâté — a bold, hearty terrine of coarsely ground pork, chicken livers, herbs, and Cognac, seasoned generously with spices and wrapped in thin strips of smoked bacon, pressed and chilled overnight until perfectly firm and sliceable. Naturally, completely keto and a preparation that rewards patience.
What You’ll Need
Servings: 12 servings
Calories: 340kcal
Ingredients
- 600 g ground pork shoulder
- 300 g chicken livers trimmed
- 200 g pork belly minced
- 150 g smoked bacon strips (for lining)
- 2 shallots finely diced
- 3 garlic cloves minced
- 3 tbsp Cognac
- 2 eggs
- 2 tsp fresh thyme
- 1 tsp quatre-épices
- 1/2 tsp allspice
- 2 bay leaves
- Fleur de sel, black pepper
Instructions
- Finely chop chicken livers. Mix with all meats, shallots, garlic, Cognac, eggs, thyme, and spices. Season generously.
- Test seasoning: fry a small patty and taste — terrine must be aggressively seasoned when raw.
- Line a 1.5L terrine mould with strips of bacon, overlapping and leaving ends overhanging.
- Pack meat mixture firmly into the mould, pressing to eliminate air. Fold over bacon ends. Add bay leaves on top.
- Cover with foil. Place in a bain-marie. Bake at 160°C for 1.5 hours until juices run clear.
- Press with a weight while cooling. Refrigerate 48 hours before serving.
- Serve sliced with cornichons, Dijon, and a fresh salad.
Nutrition
Serving: 1serving | Calories: 340kcal | Protein: 24g | Fat: 26g
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Health Benefits
- Chicken livers are an exceptionally concentrated source of vitamin A, iron, and B12.
- The diverse pork cuts provide a complete amino acid profile.
- Quatre-épices blend (nutmeg, ginger, cloves, pepper) has a long culinary tradition of use alongside rich, fatty meats.