Rustic Saddleback Pork Terrine recipe

Rustic Saddleback Pork Terrine

Number of Servings


Preparation Time

30 mins

Cooking Time

1hr 10 mins

Christmas, a time to enjoy gathering with loved ones and spending time catching up whilst tucking into something comforting and fulfilling. This recipe for our Rustic Saddleback Terrine is perfect for whipping up in advance of those hungry festive feasters and is so easy to prepare. A wonderful thing to have alongside some crackers, a decent wedge of a favourite cheese and some aged Port. 

We love Quicke's Clothbound Cheddar Truckle and a dollop of our Piccalilli.  


  • 100g Pigs Liver
  • 200g Smoked Streaky Bacon
  • 500g Pork Mince
  • 450g Diced Pork
  • A handful of roughly chopped Hazelnuts
  • 75g Madeira
  • 1 tsp ground Nutmeg
  • Coarse Sea Salt
  • Crushed Black Pepper
  • A handful of Juniper Berries
  • A handful of Sage
  • A few sprigs of Thyme
  • A few springs of Rosemary
  • A couple of Bay leaves


  1. Preheat the oven to 180°C. Take a deep dish, like a roasting pan and fill it with hot water. Place this in the centre of your preheated oven.
  2. Now prepare your terrine dish. Measure your chosen dish with cling-film, make sure you allow a good bit of excess for over lapping. Cut three pieces of cling film to the size of your terrine dish and line.
  3. Remove the rinds from your streaky bacon and set to one side. Line your cling-filmed dish with neat strips of streaky bacon. Then once you have roughly chopped your hazelnuts, lightly toast, either in the oven or on the hob. Whilst your nuts are toasting, roughly chop your herbs and set aside.
  4. Cut your liver into small equal pieces and place in a good sized mixing bowl. Add your diced pork mince, chopped fresh herbs, toasted nuts, ground nutmeg, madeira and a really good pinch of salt and pepper. Roll up your sleeves and give the ingredients a good mix to make sure your fillings are all equally dispersed.
  5. Pour the combined mixture into your terrine dish and decorate the top with Bay leaves and Juniper berries, then cover with the long ends of the cling film.
  6. Place the terrine dish into the water bath in the oven and cook for 1 hour. Once cooked leave to cool in the dish over night. Turn out your terrine onto a pretty plate or rustic wooden board.
  7. Take your left over rinds and place on a baking tray in a hot oven. Cook for 5-10 minutes until they crisp up and form crunchy curly treats. Serve alongside your rustic terrine with a good blob of chutney and some rustic crunchy bread.