Provencal Terrine Recipe

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Provencal Terrine
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  1. Coarsely grind the pork meat, fat and chicken livers together.
  2. Preheat oven to 190 degrees Celsius & grease a 1 litre terrine dish (olive oil is fine).
  3. Place the meat into a bowl with the remaining ingredients and mix well with your hands.
  4. Pour into the terrine dish & put the terrine dish into a larger roasing dish, adding hot water to reach 2/3rds of the way up the side of the terrine.
  5. Bake for 1 & 1/2 hours, then remove the terrine dish from the oven & water bath. Place a plate with a weight on top of the terrine.
  6. When cool, remove the weight and refrigerate for 2 days before eating.
  7. Serve as an appetiser or just eat in thick slices with bread & pickles.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 504.15 Kcal (2111 kJ)
Calories from fat 282.08 Kcal
% Daily Value*
Total Fat 31.34g 48%
Cholesterol 293.42mg 98%
Sodium 1467.82mg 61%
Potassium 749.37mg 16%
Total Carbs 15.87g 5%
Sugars 4.88g 20%
Dietary Fiber 2.33g 9%
Protein 33.8g 68%
Vitamin C 13.2mg 22%
Iron 7.3mg 41%
Calcium 85.4mg 9%
Amount Per 100 g
Calories 183.45 Kcal (768 kJ)
Calories from fat 102.65 Kcal
% Daily Value*
Total Fat 11.41g 48%
Cholesterol 106.77mg 98%
Sodium 534.11mg 61%
Potassium 272.68mg 16%
Total Carbs 5.77g 5%
Sugars 1.78g 20%
Dietary Fiber 0.85g 9%
Protein 12.3g 68%
Vitamin C 4.8mg 22%
Iron 2.7mg 41%
Calcium 31.1mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.2
  • 13

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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