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terrine de campagne
5 from 9 votes

Terrine de Campagne Recipe Card

Terrine de Campagne or country terrine is a rustic pate that consisting of finely ground meats, spices and eggs.  This recipe is a labor of love and makes a nice sized batch for several loaves.  There are step by step instructions for this classic charcuterie dish you can make in your home and it is a fantastic appetizer.  I also like to vacuum pack and seal this dish for freezing.

Course Appetizer
Cuisine French
Keyword chicken liver pate, pate, pate spice, pork pate, Quatre epices, quenelle test, rustic
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: Change to adjust-> 24 servings
Calories 235 kcal


Quatre espice blend: (ka'trehpiece)

To marinate the turkey:

  • 2 lbs turkey breast sliced in ¼" strips
  • 2 tsp quatre epices blend
  • ½ cup white wine
  • 2 tsp salt
  • 2 Tbsp cognac

Other ingredients:

  • 4 lbs pork shoulder
  • 6 eggs
  • ½ lb chicken livers
  • 2 Tbsp parsley chopped
  • 3 ½ Tbsp quatre epices blend
  • ½ cup dried apricots dried, sliced into thin slivers
  • 1 lb bacon


  1. * Quatre epices is a blend of sweet and savory spices.
  2. Preheat oven to 300°F.

  3. Marinate for one hour in a shallow dish (a glass pie plate works great) the turkey, with the quatre epices powder, wine, salt and cognac.
  4. For the next step you can either grind your own pork shoulder or buy it already ground. Add the parsley and quatre epices and blend thoroughly. In a food processor place the chicken livers and eggs until liquified. Add this mixture to the pork.
  5. To assemble:
  6. Line two loaf pans-5W X 9L X 3H with aluminum foil, making sure there is some overhang. Take slices of bacon and line the loaf pans across the width of the pan. Place meat mixture half way up the pan. Make a single layer with the turkey breast and top with sliced apricots. Layer the remaining meat on top and fold bacon over meat mixture.
  7. Bake until the center reaches 160°F.

  8. Remove from oven and place on cooling rack and place foil lined bricks on top. Refrigerate after it reaches room temperature with the brick in place until completely chilled.

  9. Serve cold, cut into small pieces with fresh baguette.
  10. This can be frozen and vacuum packed in food saver bags for up to 6 months, just thaw and serve for a quick appetizer.
Nutrition Facts
Terrine de Campagne Recipe Card
Amount Per Serving
Calories 235 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 137mg46%
Sodium 455mg20%
Potassium 398mg11%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 22g44%
Vitamin A 1265IU25%
Vitamin C 2.5mg3%
Calcium 38mg4%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.