Traditional Pork Terrine

This old-school head cheese is a staple in Quebec kitchens, and I whip it up every fall. It's got that melty texture and big flavor fans of homemade cold cuts totally love.

I first picked up this method staying with my grandma out in the Laurentians. She always made this for big family get-togethers, so now I'm proud to keep it going myself.

Cozy Ingredients

• 1 kg boneless whole head or pork hocks (Quebec-style): With these pieces, you get the right amount of tender meat and that jelly effect without fuss
• 3 onions, quartered: They toss in a sweet aroma that makes the broth sing
• 4 carrots, cut in chunks: Bright colors and just a touch of sweetness, nothing fancy
• 4 celery stalks, chopped: Celery gives it a nice green flavor and keeps things balanced
• 60 ml herbes de Provence: This brings in thyme, basil, rosemary, and bay leaf — the real flavor magic here
• Water: Splash in enough to cover everything nice and loose
• Fresh cracked pepper and salt: Boosts everything without hiding that mild pork taste
• 125 ml chopped fresh parsley: Stir it in right at the end, so it's super fresh and green

Easy Step-by-Step

Chill time:

Toss water, pork parts, veggies, and all those herbs in a big pot. Sprinkle in salt and pepper. Make sure everything's good and wet. Get it all boiling over medium-high heat.

Simmer on low:

Once it's bubbling, turn the heat way down. Cover it up and simmer around 2 hours. It's done when the meat is falling apart. Collagen melts down to jelly as it cooks. Give it a taste and season it if you want.

Take 'em out:

Fish out the meat and veggies, gentle now. Pour your broth through a fine sieve so it's all smooth. Keep that broth nice and hot for later.

Get shreddy:

Use a clean cutting board to pull the pork apart with a fork till it's all even shreds. Chop those cooked veggies a bit so there’s still some texture.

Mix together:

Slide the pork and veggies back in your hot broth. Let it all chill together over low heat for 10 minutes. Finish with that handful of parsley for some zip and green vibes.

Pour and cool:

Pour the whole mix (broth and all) into a loaf pan or terrine dish. Let it hang out till almost room temp, then pop it in the fridge for at least 5 hours. The jelly sets up while it chills.

This dish brings me right back to those extra-long Quebec winters, everyone gathered at the table. Cutting into the finished head cheese was always a highlight. My grandpa used to say you know it's good when a slice stands tall all on its own.

Keeping & Serving

Your head cheese keeps fine in the fridge up to seven days if you use a tight container. Actually, the taste kicks up a notch after a couple days — that's when it's peak tasty. Just don't leave it sitting out for more than an hour while you're sharing.

Local Twists

Some spots in Quebec splash in apple cider vinegar or white wine for a little zing to balance out the rich stuff. In Bas-Saint-Laurent, ground cloves and nutmeg show up for a bolder spin. Trust me, every version totally works.

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Fun Ways to Serve

Slice it thin and pile it on crusty bread, then add Dijon mustard and some sharp pickles. Want to get fancier? Make a whole meat-and-cheese board with apple chutney, some Quebec cheese, dried fruit, and pop it open with a cold local cider or blonde craft beer. That's the way to do it up.

Frequently Asked Questions

→ What kind of meat works for pork terrine?

You can use a deboned whole pork head, pork trotters, or pork shoulder. These cuts are excellent for a rich and hearty texture.

→ Can I swap out some herbs in the recipe?

Yes, feel free to tweak the herbs to your liking. Favorites include thyme, rosemary, basil, and bay leaves, but feel free to get creative with your own mix.

→ How long should the pork terrine cook?

The meat, vegetables, and herbs should simmer gently for about 2 hours, or until the meat is tender and easy to shred off the bones.

→ What’s the best way to store pork terrine?

Keep the pork terrine chilled in a terrine mold so it sets into a jelly. It can be stored in the fridge for up to a week.

→ What goes well with pork terrine?

It pairs perfectly with baguette slices, mustard, and pickles, creating an amazing balance of flavors and textures.