Terrine

A cold meat pâté made from finely ground or chunky meats, often pork, and seasoned with herbs, fat, and sometimes liver or vegetables. Terrine is traditionally baked in a loaf mold and served in slices.

265

1 medium slice

(85 grams)

CAL

C

Nutri-Score

High in protein and flavor, but also rich in fat and sodium.

Value per 100 grams & per cup (150g):

310 kcal | 465 kcal

Protein

16 grams | 25 grams

Fats

27 grams | 40 grams

Carbohydrates

2 grams | 3 grams

Fiber

None

Vitamins & Nutrients

Vitamin B12: Supports red blood cell production and energy metabolism.
Iron: Helps carry oxygen throughout the body.
Zinc: Strengthens immune function and promotes healing.
Phosphorus: Important for bone health and energy storage.

Satiety and Feelings

Terrine is very satiating due to its high fat content, offering rich flavor in small portions. It’s often served with bread, pickles, or mustard as an appetizer or snack.

What does 100 g look like?

Roughly 1 thick slice or a piece the size of a deck of cards.

What does 2000|2500 calories look like?

About 6–8 slices or 2¾ cups (625 grams | 1.4 pounds).

Daily Value per 100 grams %

Vitamin B12

35%

Selenium

30%

Zinc

20%

Phosphorus

20%

Fiber

0%

Protein

30%

Sodium (Salt)

30%

Carbohydrates

1%

Total Fat

35%

Saturated Fat

50%

Cholesterol

40%

Sugar

1%

Calories

15%

Did you know?

The word “terrine” refers both to the dish and the earthenware container it’s traditionally cooked in.
Originating in French cuisine, terrines were once a method of food preservation before refrigeration.
Terrines can include game meats, liver, vegetables, or even fish, depending on the recipe.
They’re often served at holiday meals or formal gatherings, due to their elegant presentation.
High in flavor and fat, terrines pair well with acidic accompaniments like pickled onions or cornichons.