This chilled, sliceable pork terrine brings a coarse country-style texture to a Québec charcuterie board. It belongs to the wider French tradition of campagne terrines; this version is presented in Québec's French-influenced charcuterie context without claiming exclusive local origins. Serve thin slices with bread, mustard and cornichons. Keep refrigerated.
A campagne terrine is gently baked in a mould, then chilled until it cuts cleanly. Shoulder provides a meaty base, belly brings richness and liver gives a characteristic deep, savoury flavor. Coarse-ground meat keeps the slice rustic; egg binds the mixture. This is a baked, set terrine, not rank 61 rillettes, whose meat is pulled into strands, and not a pastry-enclosed Québec meat pie.
Prepare the panHeat the oven to 150°C. Line a 1–1.5 L loaf terrine or loaf pan with parchment, leaving an overhang to cover the top loosely. Keep the meat chilled.
MixIn a large cold bowl, combine the shoulder, belly, liver, shallot, garlic, salt, pepper, thyme and bay. Add the brandy and beaten egg. Mix firmly for 1–2 minutes until tacky and cohesive.
Season and packCook a teaspoon of mixture in a small skillet, cool briefly and taste. Adjust only if needed. Pack the raw mixture firmly into the lined pan, pressing out air pockets and smoothing the top.
Bake in a water bathSet the terrine in a deep roasting pan. Pour boiling water into the outer pan until it comes about halfway up the terrine. Bake at 150°C until the center reaches 74°C on a clean digital thermometer, usually 1 hour 45 minutes to 2 hours. Time is an estimate; temperature is the safety check.
Cool safelyRemove the terrine carefully from the water bath. Cool briefly, for no more than 30 minutes on the counter, then cover and refrigerate within 2 hours of cooking. Once cool, add a small clean weight on top if desired.
Chill and serveChill for at least 24 hours before slicing. Unmould or peel back the parchment, trim excess set fat if desired, and cut chilled slices about 1 cm thick with a clean knife. Return the terrine to the refrigerator between servings.
Keep raw pork and liver cold and separate from ready-to-eat food. Wash hands, tools and surfaces after handling raw meat. Refrigerate the cooked terrine within 2 hours, keep it at or below 4°C and use within 3 days, or freeze well-wrapped slices. This is not a canning recipe and is not shelf-stable. For a non-alcoholic version, replace the brandy with the same amount of unsalted stock. Serve with country bread, sharp mustard, cornichons or a crisp green salad; accompaniments are not included in the yield or nutrition estimate.
Rounded ingredient-based estimate; rendered fat loss, meat trimming and slice size vary. It is not a laboratory analysis.
Contains egg. Bread served alongside may contain wheat and other allergens; check its label. Keep raw meat separate from ready-to-eat food. Cook the center to at least 74°C and measure with a clean digital thermometer. Refrigerate within 2 hours, keep at or below 4°C and use within 3 days. The terrine is perishable, not shelf-stable. Reheat leftovers to 74°C if serving hot.
