A terrine is a dish that originated in traditional French cuisine and is made by layering ground meats, organ meats, vegetables, and seasonings, packed tightly into the shape of a loaf and cooked in a covered pottery mold in a bain-marie). The dish is similar to a pâté, but it is chunkier and has a coarser texture. Terrines are usually served cold or at room temperature and can be made with a wide variety of ingredients, including meat, fish, seafood, vegetables, and fruits).

A terrine can refer to both the dish it’s baked in, as well as the dish itself. The dish is constructed in loaf-shaped layers of either meat or fish, and can sometimes actually contain vegetables which are served cold either in the terrine it was cooked in or sliced. The ingredients in a terrine are often layered with a forcemeat of minced, spiced, seasoned meats or fish to work as glue to support the different layers. Terrines are usually cooked in a deep, rectangular, straight-sided dish with a tight-fitting lid, which is often ceramic, glass, or cast iron.

Terrines are often served as a starter or as part of a charcuterie board, along with a wide variety of cured meats, sausages, and other accompaniments like cornichons, mustard, and bread). An especially popular type of terrine is terrine de campagne, also known as country terrine, made from pork and liver. Terrine is an excellent choice for picnics as the slices can be easily packed and transported.