Country Terrine

Preparation info

  • Makes

    One

    12-by-4 inch Terrine
    • Difficulty

      Medium

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

This “country" terrine is a bit more sophisticated than the usual versions because it contains ingredients cut by hand that are then layered into the forcemeat, the finely puréed meat. This creates a checkerboard effect and a complex flavor that makes this terrine beautiful to look at and delicious to eat. The version shown here contains lardo in the finely ground forcemeat and to line the terrine. You can also use fatback if you can find it and get it sliced thinly enough to line the terri

Ingredients

Method