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over 2 hours
Delicious strands of lightly cured pork held together with an emulsion of wine, aromatics and the pork’s own fat, rendered out during the slow cooking process. This recipe makes a fantastic starter served with warm toast and chutney, pickle or savoury marmalade, or a great addition to any picnic or buffet.
Equipment and preparation: you will need a spice grinder, a heavy-bottomed pan (preferably cast iron) and a terrine mould for this recipe.