Bacon Terrine just perfect for weekend entertaining

A bacon terrine is a great addition to a cheese platter.
A bacon terrine is a great addition to a cheese platter. Contributed

ARE you entertaining this weekend?

Perhaps you plan to put together a delicious cheese platter and enjoy it with some red wine?

A nice brie cheese, blue vein, quince paste, fresh pear, crisp biscuits and chutney are cheeseboard regulars. Why not create your own bacon terrine to cut up and serve as well?

You will feel a sense of self accomplishment when making this terrine and it's delicious. Just don't let the ingredients turn you off. It is very subtle and will leave friends or family wanting more. It is even great to have for breakfast with poached eggs.

Bacon terrine


  •  9-12 streaky bacon rashers  
  •  225g pork mince  
  •  225g pigs liver, trimmed  
  •  75g thick chunks of bacon (2cm x 2cm)  
  •  1 thick slice of white bread  
  •  1 small onion, roughly chopped  
  •  2 cloves garlic, squashed  
  •  4 fresh sage leaves  
  •  1 sprig fresh thyme, leaves removed  
  •  4 tablespoons of apple juice  
  •  Extra sage leaves and thyme sprigs to line tin.


Preheat the oven to 160ºC. Place the slice of bread, onion, garlic and herbs into a food processor - process together until the bread is a fine crumb.

Add the pork mince and liver, then process until the mixture is smooth, transfer to a bowl. Stir in the thick chunks of bacon and the apple juice.

Use a 1L terrine/loaf tin and with 4-5 streaky bacon rashers line the bottom of the tin, making sure you have enough on each side to fold over the top.

Place some sage leaves and thyme on to the rashers. Fill with half the raw meat mixture, then use 3-4 bacon rashers again lengthways this time, adding more herbs to cover the mixture.

Add some more rashers, lengthways again, and fold over the rashers you laid first, so it's a tight little parcel.

Place loaf tin in a roasting pan and half fill the roasting pan with boiling water. Cover with a piece of greased foil and place in a preheated oven to cook for 1 ½ hours until the mixture is set and cooked through. Allow to cool completely in the fridge before slicing.

Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit or follow them on Facebook - Dan and Steph - My Kitchen Rules.

Topics:  recipe

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