Pâté de Campagne avec Cornichons (Terrine de Porc et Foie Haché)
Country Style Pork and Liver Terrine with Cornichons (No Bread)
Yes, with a tweak: always confirm no breadcrumbs or flour are used as a binder. About 3g net carbs per serving, lower than 9 in 10 French dishes.
What it is
A rustic, coarsely textured terrine made from minced pork, pork liver, and seasonings, slow-cooked and chilled. It is traditionally served with crisp cornichons (pickled gherkins).
Key ingredients
Pork shoulder, pork liver, bacon (larding), onion, garlic, eggs, brandy, fresh thyme, bay leaf, salt, black pepper, cornichons.
How to make it keto
Always confirm no breadcrumbs or flour are used as a binder. Request no bread or crackers for serving.
Watch out for
Bread or crackers served alongside, potential for hidden sugars in cured bacon or certain brands of brandy/cornichons, flour as a binder.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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