Terrine de Campagne

Terrine de Campagne is a rustic French country-style pâté that combines rich flavors of pork and herbs, perfect for a keto diet. Served chilled, this dish offers a delightful and satisfying appetizer experience that pairs beautifully with low-carb accompaniments.

Ingredients

• Pork shoulder - 200 grams
• Pork liver - 100 grams
• Bacon - 50 grams
• Egg - 1 large
• Heavy cream - 40 ml
• Garlic - 1 clove, minced
• Shallot - 1 small, finely chopped
• Thyme - 1 teaspoon, fresh or dried
• Rosemary - 1 teaspoon, fresh or dried
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Nutmeg - a pinch

Steps

1. Preheat the oven to 160°C (320°F).
2. In a skillet, cook the chopped bacon over medium heat until crispy, then set aside to cool.
3. In a food processor, combine the pork shoulder, pork liver, garlic, shallot, thyme, rosemary, salt, black pepper, and nutmeg. Blend until well combined, but slightly chunky.
4. In a bowl, mix the meat blend with the egg and heavy cream until fully incorporated.
5. Fold in the cooked bacon, ensuring it is evenly distributed throughout the mixture.
6. Transfer the mixture into a small terrine mold or a loaf pan lined with parchment paper.
7. Cover the mold with aluminum foil and place it in a baking dish filled with hot water to create a bain-marie.
8. Bake in the preheated oven for about 1 hour, or until the internal temperature reaches 70°C (160°F).
9. Remove from the oven and let the terrine cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set.
10. Once set, slice and serve cold with low-carb accompaniments like pickles or mustard.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 3 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 38 g
• Saturated Fat: 15 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in protein and healthy fats, supporting muscle maintenance and energy.
• Contains essential vitamins and minerals from pork liver, promoting overall health.

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