A terrine is a preparation of chopped meat, fish, vegetables or even fruit.
This mixture is then bound, often with eggs, flavoured and placed in a terrine to cook for a long time. Once cooked, the terrine is left to cool in a press for 24 hours.
Of course, pork has always had its place in the preparation of terrines, but nowadays there are terrines of wild boar, deer, rabbit and poultry.
These terrines are generally flavoured: with garlic, pepper, herbs, truffles, cognac, port or other alcohols. Each charcutier develops his own recipes for terrines.
Traditionally, rillettes were made from pork or goose meat. Nowadays, rillettes can be found on the market made from rabbit, poultry, duck, veal, lamb, mutton and even fish.
Rillettes are a sausage preparation made from a mixture of lean and fatty meat, cut into small pieces, seasoned and cooked gently in fat.
Once cooked, the meat is left to cool before being pounded more or less finely. In general, the texture of rillettes is coarser than that of terrines and pâtés. The meat is then poured into a mould or pot and covered with a fat, goose fat or jelly.
