Caillette: Pork And Herb Terrine

Caillette is a traditional pork and herb terrine from Occitan cuisine, a region in southern France. This rustic dish is packed with flavor and makes a perfect appetizer or light meal.

Gluten Free Dairy Free Appetizer Occitan Occitan Cuisine Pork Herbs Terrine
Caillette: Pork And Herb Terrine

Ingredients

  • 1 lb ground pork
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh chives, chopped
  • 1/2 cup breadcrumbs
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • Salt and pepper to taste
  • 6 slices bacon

Instructions

  1. In a large bowl, mix together the ground pork, parsley, mint, chives, breadcrumbs, onion, garlic, nutmeg, cloves, salt, and pepper.
  2. Line a terrine or loaf pan with the bacon slices, allowing the excess to hang over the edges.
  3. Press the pork mixture into the pan and fold the bacon over the top to encase the mixture.
  4. Cover the pan with foil and bake in a preheated oven at 350°F for 1 hour.
  5. Remove the foil and bake for an additional 15 minutes to brown the bacon.
  6. Let the caillette cool before slicing and serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Protein
15g
Carbohydrates
5g
Fat
18g

Supplies

Terrine or loaf pan Foil

Tools

Knife Cutting board Mixing bowl

Serving suggestions

Serve the caillette with crusty bread, cornichons, and a simple green salad.

Tips & tricks

For a richer flavor, you can add a splash of brandy or cognac to the pork mixture before baking.

Cost

$10