Pork shoulder, chicken livers, bacon, and fatback seasoned with allspice, nutmeg, and cognac, pressed and chilled overnight into something clean and deeply flavored. Serve cold with good mustard, cornichons, and toasted bread. It rewards patience and keeps well. Make it ahead.

Chef Clayton Allen

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Serves 8-10 portions (1 terrine)

Ingredients
Meat Base

• 1 lb pork shoulder, cut into cubes

• 1/2 lb chicken livers, cleaned

• 6 oz bacon, chopped

• 6 oz pork fatback (or fatty pork belly), diced

Aromatics

• 1 small onion, finely diced

• 2 garlic cloves, minced

• 2 tsp thyme leaves

• 1 bay leaf, finely crumbled

Seasoning & Cure

• 1 1/2 tsp kosher salt

• 1 tsp black pepper

• 1/2 tsp pink curing salt (Prague Powder #1)

• 1/2 tsp allspice

• 1/2 tsp nutmeg

Binders & Enrichment

• 1 egg

• 1/2 cup heavy cream

• 2 Tbsp brandy or cognac

Optional Garnish

• Black olives

• Huckleberries

Method

1. Chill all meats before processing. Keep everything cold throughout to preserve texture.

2. Pulse pork shoulder, chicken livers, bacon, and fatback in a food processor in batches until a coarse, even mix forms with some texture remaining.

3. Transfer to a bowl. Fold in onion, garlic, thyme, bay leaf, salt, spices, curing salt, egg, cream, and brandy. Mix gently until fully incorporated and tacky.

4. Optional: Fold in black olives and huckleberries.

5. Line a terrine mold with thin bacon slices if using. Pack the farce firmly in layers, pressing out air pockets.

6. Cook sous vide or in a bain-marie at a low, controlled temperature until fully set. Target internal temperature: 150°F / 65°C.

7. Chill under weight overnight to compress and set.

8. Unmold, slice cleanly, and serve cold or slightly tempered with mustard, pickles, and toasted bread.

Note: Pink curing salt is not optional if you plan to keep this beyond 3 days. Measure precisely.