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Regime Type:

PKD (With Allowances)

Pork Terrine

Introduction & Inspiration

What could be nicer over the festive period than a beautiful terrine. A night in the fridge, and it will cut into beautiful rectangular slabs with the pork fat studded throughout like jewels.

Most importantly, it will sit happily in the fridge for several days, but also freezes well-wrapped, meaning you can make it now, and then not think about it again until the day before you wish to serve it as a quiet supper, or as an impressive starter. It has a great PKD ratio too.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Up to 1 Hour

Serving Size

1 x Pork Terrine (17.5cm x 11.5cm x 6cm)

Main Ingredients:

325g Pork Shoulder (minced)

380g Pig's Throat (or else Pork Belly)

1g Rosemary (Optional)

10g Crispy Parma Ham Powder (Optional)

35ml Egg Yolk (~2 egg yolks)

4 Frozen Raspberries or Cherries - Pitted (Optional)

25g Smallholder's Blueberry Honey (Optional)

 6g Salt

Recipe Instructions

Chop the pork into rough cubes in preparation for mincing. Cut the pork neck into medium-sized cubes, approximately 2 cm square.


Pass the pork through the mincer and place it in the mixing bowl.


Add the salt, rosemary and Crispy Parma Ham Powder (if using). Mix together on medium speed for up to 3 minutes.


Add the egg yolk and mix on low speed for a further 2 minutes until the mixture resembles a sticky paste. Then add the pork neck, the blueberry honey and a few raspberries or cherries (if using). Mix for an additional 1-2 minutes on low speed until the mixture becomes cohesive.


Pour the mixture into the terrine dish and press downwards to fill out into the corners and remove any air bubbles.


Place the dish under the grill, close to the heating element, until the top of the terrine forms a light brown crust (around 10 minutes).


Cook the terrine uncovered in the oven at 160°C for 45 minutes to one hour. Use a thermometer to monitor the internal temperature of the terrine. The terrine is ready when the core temperature reaches 80°C.


Once cooked, cover the dish and leave it to rest at room temperature for 2 hours. Then place it in the fridge and let it rest overnight.


You can eat the terrine the next day or keep it for up to 3 days unsliced and covered in the fridge. Ensure you take the terrine out of the fridge at least 30 minutes before slicing and serving.


Ideally, purchase your meat, offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary (Home - Nutriintervention).


Any honey, fruit or herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition.


Check out my Crispy Parma Ham Powder recipe for instructions on how to make this.


Use the Recipe Search functionality on the website to discover how to incorporate Pork Terrine into various dishes.

Pig's throat is a kind of "fatty lard" and so allows the terrine to have a perfect PKD ratio. If you cannot get hold of pig's throat, then use some pork back fat or some pork belly.


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