Middle White Pork Terrine

This dish is made of ‘leftovers’, although it’s far too good to be labelled an afterthought. We buy whole pigs at QCH, breaking them down for chops from the legs and using cheeks and bellies elsewhere on the menu. That leaves us with a lot of pork shoulders and a lot of hands and springs (the top of the pig’s front leg). We needed a recipe to use them up, something that people would eat at the same rate as the chops and cheeks. And who doesn’t love a terrine? This dish needs 12 hours to set