Classic Pork Terrine a.k.a. Pate de Campagne

Nothing says “picnic” quite like this French country classic! Made with freshly ground pork, rich chicken liver, and marinated turkey, this loaf is a melt-in-your-mouth meat trifecta that’s just perfect for your next family outing. Enjoy it with tart pickles and spicy mustard, or eat is simply with a little bread and some good company.

  • Serves: 1 Terrine
  • Prep Time: 1 hour
  • Cook Time: 2 hours


  • 2 lb. Oliver’s Natural Ground Pork
  • 1/4 lb. Chicken Livers
  • 3 Eggs
  • 8 slices Bacon
  • 1 lb. Turkey Breasts, cut into thin strips
  • 2 tbsp. Italian Parsley, chopped
  • 1 Yellow Onion, grated
  • 3 cloves Garlic, grated
  • 1 tbsp. White Pepper
  • 1 tsp. Ground Cloves
  • 1 tsp. Ground Nutmeg
  • 1 tsp. Ground Ginger
  • 1 tsp. Ground Coriander
  • 1 tsp. Cinnamon
  • ½ c. White Wine
  • 2 tbsp. Cognac
  • Kosher Salt


  1. In a small bowl, combine white pepper, cloves, ginger, coriander, cinnamon, and nutmeg to make Pate spice blend. In a medium flat dish, whisk together white wine and cognac with 1 teaspoon of spice blend and about 1 teaspoon of salt; submerge turkey strips in marinade and cover tightly, then allow to sit in the fridge for at least 1 hour.

  2. Preheat the oven to 300 degrees and place a large dish full of about 2 inches of cold water in the oven to heat. Place livers and eggs in the bowl of a food processor or blender and process until they form a homogeneous paste. In a large bowl, combine ground pork, chicken liver mixture, parsley, onion, garlic, and the remaining spice blend then mix thoroughly. Line a standard loaf pan first with aluminum foil and then with strips of bacon. Drape the bacon across the pan width wise so that the ends are hanging out of the pan. Spread half of the meat mixture in the bottom of the prepared pan to form an even layer of meat, then add a layer of turkey strips; finish with the remaining ground meat, then fold bacon over top.

  3. Place pan in the hot water batch and bake for about 1 hour or until the terrine register 160 degrees on a meat thermometer. Remove from water bath and transfer to a cooling rack before placing a 2 pound weight of some sort on top of the terrine – an easy weight would be a brick wrapped in aluminum foil.

  4. Allow terrine to come to room temperature, then chill completely. Serve with brown mustard and cornichon pickles.

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