My good friend Floris taught me how to make excellent terrines. Together with diny he now runs his own shop in amsterdam. They make the tastiest (and best looking) french charcuterie I have ever had.>>> prior to that, floris worked for us in the kitchen. We often tried out all manner of dishes and discovered that a simple pâté or terrine is actually easy to make. Once you have mastered the basics, you can make endless variations. I include more than normal here, allowing you to learn how it’s done! it’s important that you grind the meat: not as finely as normal, but a little coarser. Using a grinder. If you don’t own one, use a good food processor, provided you cut the meat into small chunks first. You can also just ask your butcher to grind the meat. This is actually the easiest and it makes a huge difference in terms of washing up.