Pork Terrine

Ingredients:

• 1 kg pork belly (with fat)

• 800 g pork shoulder

• 300 g smoked bacon, cut into strips

• 2 eggs

• 100 g heavy cream

• Ground black pepper to taste

Preparation:

1. Debone the pork belly if necessary. Slice it, then cut into batons, and finally into 1.5 cm x 1.5 cm cubes, keeping all the fat. Cut the pork shoulder the same way.

2. Place the pork belly in a bowl, season with salt and pepper, and mix with your hand, pressing with your fist for about 2 minutes.

3. Add the eggs and cream, and mix again until the mixture is uniform.

4. Sauté the smoked bacon strips until golden. Add them to the mixture along with the pork shoulder. Mix by hand for about 5 minutes, until the meat becomes sticky.

5. Transfer the mixture to a baking mold, pressing down the surface.

6. Bake at 160°C (320°F) for 1.5 hours.

7. Let it cool completely and refrigerate overnight before serving.

This is the third recipe in the new recipe section of Morena Linda, brought to you by Argentine cook Ceci Quiqueran (Instagram: @doniacesonia).

👉 Watch the full recipe tutorial here:

 As the days grow sunnier and brighter, there’s something beautiful about having a dish that feels rustic yet elegant—perfect for outdoor lunches, springtime picnics, or a cozy aperitif with friends. Ceci’s pork terrine is rich and flavorful, with a perfect balance of textures and a deep, comforting taste.

It’s one of those dishes you prepare ahead of time, let rest, and then enjoy in good company, perhaps with a glass of chilled wine. Simple, heartfelt cooking that always brings people together.

I’m so excited to keep sharing Ceci Quiqueran’s beautiful recipes with you—each one is full of soul, family tradition, and seasonal joy. 💛