photo by Jennifer Johnson
This rustic terrine is perfect for an afternoon picnic. Serve with crackers, aged Manchego cheese, and some fig jam for a light and delicate version of a flavorful, hearty sandwich. While easy to assemble, the terrine does take a few days to make and set, so be sure to leave yourself some time to pull it all together. Once made, it will keep, wrapped in plastic wrap and chilled, for up to 1 week.
1 pound ground pork
2 cloves garlic, finely minced
1 tablespoon finely minced fresh thyme
1 tablespoon finely minced fresh flat-leaf Italian parsley
1/2 teaspoon ground nutmeg
Kosher salt, to taste
Freshly ground black pepper, to taste
4 thin slices prosciutto
1 large egg, beaten
1 tablespoon cognac or brandy
1 tablespoon heavy cream
- Freeze pork for 10 minutes, then pulse in a food processor until finely ground. Transfer to a large bowl along with garlic, thyme, parsley, and nutmeg. Season with salt and pepper.
- Line a 4 x 12-inch terrine mold (or two mini loaf pans) horizontally with prosciutto, overlapping slightly and allowing ends to overhang. Set aside.
- In a medium bowl, combine egg, cognac or brandy, and heavy cream. Whisk until combined. Add to pork and thoroughly combine using your hands. Fill terrine mold with pork mixture, smoothing out top. Rap pan against counter 1-2 times to compact it. Fold ends of prosciutto over top of pork mixture, enclosing pork. Cover with plastic wrap and refrigerate at least 8 hours or overnight.
- Preheat oven to 350°F.
- Remove and discard plastic wrap. Cover terrine with aluminum foil or terrine top. Place terrine in a baking dish and fill with water until it comes halfway up sides. Bake for 11/2 hours, until cooked through (a thermometer inserted diagonally through foil at least 2 inches into center of terrine should register 155-160°F). Carefully remove foil or terrine top and allow terrine to stand in mold for 30 minutes.
- Transfer terrine (in mold) to a clean baking dish. Place a piece of parchment over top of terrine, then place 2-3 tin cans on top, fitting inside of mold to weigh it down. Refrigerate for at least 4 hours or overnight.
- To serve, remove cans and parchment paper and run a knife along inside edge of mold to help release it. Place mold in a pan filled with about 1 inch of hot water for a few minutes (this will help loosen bottom). Once loosened, tip terrine mold (holding terrine to make sure it doesn’t fall out) to drain excess liquid. Place a cutting board over terrine. Invert terrine onto cutting board, remove mold, and gently wipe outside of terrine (and prosciutto) with a paper towel. Allow terrine to come to room temperature before serving, 15-20 minutes. Cut into 1/4-inch thick slices and serve.
cook’s note: Freezing the pork before you pulse it actually helps break it down much easier than if it was at room temperature.