Terrine of Pig’s Feet

Our local Paris restaurant serves a terrine of pig’s feet and, as I prefer my pig’s feet off the bone, this dish is one of my favorites. This recipe replaces some of the diced feet with apple and onion, so it is more approachable and the texture is interesting. If you’re a pig’s feet lover, you can add more feet to the mix. To slice the terrine thinly, use a bread knife and slice it when it is very cold.