Pork Terrine with Genepi

A rustic French terrine from Délices d’Alpage, Pork Terrine with Génépi layers coarsely ground pork with fat cubes for a chunky, sliceable texture. Unlike spreadable rillettes, this terrine is baked in a loaf mold, then infused with génépi—a rare alpine liqueur made from wild wormwood. The spirit adds floral, anise-like warmth that lifts the richness.

Each slice reveals a firm yet tender bite, studded with nutty pistachios and glistening fat. The génépi’s herbal bitterness cuts through the pork’s savoriness, leaving a subtle, lingering complexity. This is not a pâté but a hearty, country-style terrine, best appreciated cold or at room temperature to let the liqueur’s character emerge.

Serve with toasted sourdough, fig jam, and pickled onions. Ideal for charcuterie boards or alpine-themed meals, it pairs wonderfully with dry white wine or an herbal gin. A taste of the French Alps in every firm, fragrant slice.