A seasoned mixture of minced pork meat and fat, the basis of pâtés, terrines and sausages. The ratio of lean to fat — often around two parts meat to one of fat — keeps the cooked forcemeat moist and sliceable rather than dry, and it is seasoned with salt, pepper, quatre-épices and sometimes brandy. It is the body of a terrine de campagne.
Where it comes from
The seasoned minced pork-and-fat mixture at the heart of French pâtés, terrines and sausages.
In the kitchen
Packed into terrines and pâtés or cased as sausages, then cooked and sliced.
Nutrition (per 100g)
~300kcalCal
~16.0gProtein
~26.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
