Terrine Normande aux Noix

Normandy Nut Terrine


  • 450g Pigs' Liver
  • 350g trimmed belly of Pork
  • Garlic
  • 125g Hazelnuts
  • 50g Lard
  • 4 tbsps White Wine
  • 4 tbsps Calvados or Whisky
  • 450g Streaky Bacon
  • Salt and Pepper


  1. Mince the pigs' liver and the trimmed belly of pork.
  2. Crush the garlic with a little salt.
  3. Toast the hazelnuts lightly, rub off their skins and chop roughly.
  4. Melt the lard and add to the liver, pork, garlic and chopped hazelnuts, with the wine and Calvados or whisky.
  5. Season well and mix everything together thoroughly.
  6. De-rind the bacon and flatten the rashers with the back of a knife. Line a terrine with them, then press the mixture into this.
  7. Cover and cook in a bain-marie for 11/2 hours at 1800C, Gas 4.
  8. When cooked, press with a 1kg weight until the terrine has been allowed to cool.

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