Entree: France – Dauphine – Caillette de Chabeuil (A rustic Dauphiné pork and herb terrine wrapped in caul fat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 35 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) boneless pork shoulder, trimmed and cut into chunks
- 6 oz (170 g) pork belly, rind removed and cut into chunks
- 6 oz (170 g) pork liver, trimmed and roughly chopped
- 3 oz (85 g) smoked bacon or pancetta, diced
- 2 cups (160 g) Swiss chard and spinach leaves, stems removed and finely chopped (packed)
- 1/2 cup (15 g) fresh parsley, finely chopped
- 1/4 cup (15 g) fresh chives, chopped
- 2 cloves (6 g) garlic, minced
- 2 large eggs, lightly beaten
- 1/2 cup (50 g) stale breadcrumbs
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 tsp (1 g) ground nutmeg
- 2 tbsp (30 ml) dry white wine
- Enough caul fat (crépine) to wrap 4 caillettes
- 1 tbsp (15 ml) butter or lard for finishing (optional)
- Bouquet garni: 1 bay leaf, 1 sprig thyme and a sprig parsley tied together

Instructions

1. Chill meats briefly then finely chop by hand or run through a coarse grinder to produce a coarse-textured mixture. In a large bowl combine ground pork shoulder, pork belly, pork liver, diced bacon, chopped greens, parsley, chives and garlic.
2. Add beaten eggs, breadcrumbs, white wine, salt, pepper and nutmeg. Mix thoroughly by hand until mixture is cohesive but still slightly coarse; taste a small fried patty and adjust seasoning if necessary.
3. Divide mixture into four equal portions. On a work surface lay out pieces of caul fat, place each portion in the center and fold the caul fat over to form a compact round parcel, tucking the edges underneath; secure with kitchen twine if needed.
4. Place the bouquet garni in a wide saucepan and add enough water or light stock to come halfway up the sides of the caillettes. Bring to a gentle simmer, add the caillettes and poach gently (simmer, not boil) for 30–35 minutes until internal temperature reaches 160°F (71°C).
5. Remove caillettes from poaching liquid and let rest 10 minutes. For a golden finish, melt butter or lard in a skillet over medium heat and brown the caillettes briefly on all sides, or serve sliced warm or at room temperature. Slice and serve with crusty bread, cornichons and a simple green salad.