What is
Terrine?

Terrine is a traditional French dish made by layering cooked meats, vegetables, or seafood in a mold, typically served cold and sliced. It often features a variety of flavors and textures and can be made with a range of ingredients, sometimes incorporating gelatine or aspic to hold the layers together.

Origins & History

The dish originated in France and takes its name from the earthenware pot, or terrine, in which it is typically cooked and served. It dates back to medieval times, when it was commonly made with game meats, and has evolved into many regional variations over the centuries.

Taste & Texture

The taste of terrine can vary widely depending on the ingredients used, but it is generally savory and rich, with a blend of flavors from the meats, herbs, and spices. It often has a smooth or coarse texture, depending on how the ingredients are prepared and combined.

Ingredients

Pork

A common base for terrine, pork provides richness and flavor, often ground or finely chopped.

Chicken Liver

Often used for pâté-style terrines, chicken liver adds a creamy texture and deep flavor.

Vegetables

Various vegetables like carrots, leeks, or mushrooms may be layered within the terrine for added texture and flavor.

Herbs

Fresh herbs such as thyme, parsley, and bay leaves can enhance the flavor profile.

Gelatin

Used to help set and bind the ingredients together, creating a compact structure.

Wine or Cognac

Often added for extra depth of flavor.

This item may contain the following allergens:

Fish

Pork

Shellfish