Prosciutto-wrapped Pork and Veal Terrine

Deliciously studded with a mixture of fresh herbs (sage, flat parsley and thyme) and wrapped in flavourful and slightly salted prosciutto, this pork and veal terrine will make any occasion extra-special. I have chosen to omit the nuts in this recipe, but feel free to add a handful of pistachios, pine nuts or macadamias to the mixture. Or try this chicken terrine with pistachios.

8 Prosciutto, plus 50 grams, chopped
400 g Fatty pork mince
400 g Veal mince
6 Sage leaves, finely chopped
40 g Flat parsley leaves, finely chopped
1 tbsp Fresh thyme leaves, finely chopped
40 ml Brandy (or Port)
1/2 tsp Ground allspice
1 tsp Fine sea salt
1/2 tsp Freshly ground black pepper
3 Garlic cloves, finely chopped
15 Dried juniper berries, crushed
Fresh sage leaves, to garnish
1 tsp Pink peppercorns, to garnish

Preheat oven to 160C/320F. Line a terrine dish or loaf tin with foil. Line with slices of prosciutto so that they overlap to cover the base and sides, and overhang the edges.
Place all the other ingredients in a bowl and mix until well combined. Press the mixture into the prosciutto-lined loaf pan and fold the overhanging prosciutto over the top. Cover with a lid or foil.
Place into a roasting pan. Pour hot water into roasting pan until water comes half way up the sides of terrine dish. Bake for 1 hour or until juices run clear when tested with a skewer. Allow to cool for 15 minutes, then carefully drain any excess liquid off the terrine. Cover the terrine with foil or plastic film. Cover a brick with aluminium foil or a plastic bag. Place on the terrine and refrigerate with the weight overnight or up to 2 days. Or place another loaf pan on the terrine with a couple of full tinned products in the pan to weight the terrine and then refrigerate overnight or up to 2 days.
When ready to serve, turn the terrine out onto a board or platter, cut into slices and serve with crusty bread and salad leaves.

34 comments:

Whats Cookin Italian Style Cuisine 4/10/23 13:37: I would have never thought to put these two together, but it looks like a great pairing of pork and veal together
Lola Martínez 4/10/23 14:04: Sabrosa debe estar esa terrina y el aspecto que presenta es muy apetecible, no hay duda que está buenisima.
Un beso
Tom 4/10/23 14:07: ...Angie, your food is elevated to an art form.
Bill 4/10/23 16:04: Looks incredible, a lovely presentation.
DEZMOND 4/10/23 16:13: I like those cute little yellow tomatoes!
foodtravelandwine 4/10/23 16:48: What a beautiful and delicious terrine!....Abrazotes, Marcela
Christine 4/10/23 17:46: Reminds me I have some proscuitto to use.
MELODY JACOB 4/10/23 17:46: It looks so good. The presentation is lovely.
https://www.melodyjacob.com/2023/10/8-accessories-you-need-to-complete-any-outfit.html
Eva Taylor 4/10/23 18:58: I have seen many terrines and I even have a gorgeous red proper terrine cast iron, enamelled pan but I have never made it before! Would you eat it sliced thinly in sandwiches too? Your recipe looks absolutely gorgeous.
Angie's Recipes 4/10/23 20:35: @Eva Taylor Definitely!
Cooking Julia 4/10/23 21:30: This terrine is so well presented!
roentare 4/10/23 23:05: Beautiful food. It looks incredible to taste.
Norma2 5/10/23 00:29: Angie, I prepare a similar terrine but instead of ham I cover the mold with slices of smoked bacon. It is interesting what you say about covering the surface of the terrine so that it does not dry out during cooking. It is an excellent preparation to taste in the summer.
Brian's Home Blog 5/10/23 01:05: That looks really, really good!
Granny Sue 5/10/23 03:12: Wow! That is impressive.
J.P. Alexander 5/10/23 05:10: Gracias por la receta. Te mando un beso.
Citu 5/10/23 05:11: Gracias por la receta. Te mando un beso.
Margaret D 5/10/23 07:10: Looks amazing and I'm sure I would love it.
Ron 5/10/23 10:50: As always, you amaze me with your plating and photography skills. Then you present us with a fine dish like this. A dish I've never made, but enjoy very much. I love the juniper berry addition and thanks for leaving out the nuts. Your tutorial has inspired me to give this a try for the upcoming holidays.
Mbul Kecil 5/10/23 12:05: the slice is very clean and good. I like the compotition of your dish Angie...great!
eileeninmd 5/10/23 12:09: Your food photography is always beautiful. The Terrine looks delicious.
Take care, have a great day!
savorthebest 5/10/23 12:47: This looks great Angie!
Javier 5/10/23 12:52: This terrine looks absolutely stunning!!
David M. Gascoigne, 5/10/23 13:23: This looks soooooo good!
Anonymous 5/10/23 20:21: I don’t eat pork but this looks so pretty Angie!
Sherrys Pickings
DeniseinVA 5/10/23 20:41: Super! Delicious and very pretty!
Ben | Havocinthekitchen 6/10/23 00:13: Terrific! Such a beautiful, elegant, and delicious dish perfect for festive seasons. Great flavour profile (I agree pistachios would be great in here.)
Cocoa and Lavender 6/10/23 00:58: I have just found my luncheon course for the holidays! Mark's and my sone and his family will be coming for Thanksgiving and even the 10-year old will love this! I cannot wait, Angie!
Lowcarb team member 6/10/23 01:19: This looks delicious ...

All the best Jan
Brian's Home Blog 6/10/23 01:19: Thank you for the well wishes for our sweet Brian.
David 6/10/23 20:35: Angie, We haven't had a terrine in years...and this version looks and sounds great! Take Care, Big Daddy Dave
My name is Erika. 7/10/23 03:55: I've never eaten a terrine, but I think it's a creative way to present food. I guess it's like a meatloaf perhaps? They aren't really popular or around in the US, at least where I live. hugs-Erika
tigerfish 11/10/23 17:35: Have not tried a pork veal dish prepped this way before, and would love to try it some day.
Raymund 11/10/23 22:34: The use of prosciutto to wrap the terrine not only adds a delightful saltiness but also provides a beautiful presentation.