Terrine de Campagne

Step 1

Set the oven to 325°F and wait for the indicator light to signal that it has finished preheating, about 10 minutes.

Step 2

Lay the bacon slices across the bottom and up the sides of a 9×5-inch terrine mold or loaf pan, overlapping them slightly so they hang over the edges by 1 inch; set aside.

Step 3

In a large bowl, combine the ground pork shoulder, minced pork liver, minced pork back fat, minced shallot, minced garlic, fresh thyme, whole black peppercorns, pink curing salt, and ground black pepper.

Step 4

Pour the brandy over the meat mixture, then mix with your hands until the texture looks uniform and sticky, about 1 minute of kneading.

Step 5

Spoon half of the meat mixture into the bacon-lined mold, pressing it down firmly with the back of a spoon to eliminate air pockets and create an even layer.

Step 6

Lay the 3 bay leaves in a row across the center of the meat layer.

Step 7

Spoon the remaining meat mixture on top of the bay leaves, pressing it down firmly with the back of a spoon until the surface is level with the mold rim.

Step 8

Fold the overhanging bacon slices up and over the top of the terrine, overlapping them to cover the meat completely and seal the filling inside.

Step 9

Set the terrine mold into a large roasting pan, then pour hot water into the roasting pan until it reaches halfway up the sides of the mold (a water bath), about 1.5 cups.

Step 10

Place the roasting pan into the 325°F oven and bake for 1 hour 45 minutes until the internal temperature at the center reads 160°F on a meat thermometer.

Step 11

Remove the terrine from the oven and allow it to cool at room temperature for 30 minutes until the exterior feels warm to the touch but no longer hot.

Step 12

Place the terrine in the refrigerator for at least 12 hours or up to 24 hours, which allows the meat to set firm and the flavors to deepen.

Step 13

Run a thin knife around the inside edges of the mold to loosen the terrine, then invert it onto a cutting board and gently slide it out of the mold.

Step 14

Using a sharp knife dipped in hot water and wiped dry between each cut, slice the terrine crosswise into 0.5-inch-thick slices; wipe the knife after each cut for clean edges.

Step 15

Arrange the slices on a serving platter and serve cold or at cool room temperature with crusty bread, whole-grain mustard, and cornichons.