House Made Chilled Meats And Offal Recipe
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Ingredients
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Cured Meats
Cooked Offal and Terrine Components
Rillettes & Potted Meats
Garnishes & Accompaniments
Method
Cured Meats
- 1
Prepare cure mix
In a bowl combine kosher salt, pink curing salt (if using), sugar, cracked black pepper, crushed juniper, dried thyme, minced garlic and red pepper flakes. Mix thoroughly until uniform.
- 2
Cure the pork belly (pancetta)
Trim and square the pork belly. Rub three-quarters of the cure mix evenly over all surfaces, reserving some for later. Place belly in a nonreactive container or vacuum bag, press to remove air, and refrigerate for 5–7 days, turning or massaging daily to redistribute cure.
- 3
Cure the pork shoulder (coppa-style)
Butterfly or roll the pork shoulder to a uniform thickness. Rub with the remaining cure mix, place in a vacuum bag or covered container and refrigerate 7–10 days, turning daily. For a rolled coppa, after curing rinse, pat dry, roll tightly in cheesecloth or string and tie.
- 4
Cure the beef (bresaola-style)
Trim silver side or brisket of excess fat and silver skin. Massage with a lighter amount of cure mix (omit pink salt if making without). Place in a bag or container and press in the fridge 5–7 days, turning daily. After curing, rinse, pat dry, and air-dry in a cool, well-ventilated area or refrigerator for 1–3 weeks until firm to the touch.
- 5
Post-cure handling
After curing period, rinse meats under cold water to remove excess cure, pat dry with paper towels, and for rolled products tie tight. For pancetta, optionally hang to dry for 3–14 days to develop a pellicle and deeper flavor before slicing thinly chilled.
Cooked Offal and Terrine Components
- 6
Prepare stock with trotters
Place pig's trotters and pork shoulder cubes in a large pot with bay leaves, whole peppercorns and enough cold water to cover. Bring to a simmer and gently cook for 3–4 hours until trotters break down and collagen renders. Skim occasionally. Strain stock, reserve solid meat and concentrate liquid by simmering if needed. Chill to set the natural gelatin.
- 7
Sear and cook livers
Trim livers of sinew and pat dry. In a sauté pan melt half the butter over medium-high heat. Add shallot and cook until translucent. Add livers and sear until browned outside but still slightly pink inside (about 2 minutes per side). Deglaze with white wine and simmer 1–2 minutes. Remove from heat, stir in cream and remaining butter. Season with salt to taste. Chill slightly, then process in a food processor to a smooth pâté consistency.
- 8
Assemble terrine or headcheese
Combine reserved pork shoulder cubes (from stock), shredded trotters and any braised aromatics. Season with salt and pepper. Press mixture into a loaf pan or terrine mold, pour in strained gelatin-rich stock to fill voids and cover the meat. Weight and chill overnight until set. Unmold chilled terrine and slice thin when serving chilled.
Rillettes & Potted Meats
- 9
Cook and shred meat
If using raw pork shoulder, cut into large pieces, season lightly with salt and roast at 150°C (300°F) in a covered pan with a little water or stock for 3–4 hours until meat is pull-apart tender. If using confit duck, remove meat from bones and shred. Reserve juices/fat.
- 10
Finish rillettes
Place shredded meat into a saucepan with duck fat or neutral oil, smashed garlic and thyme. Gently heat to meld flavors for 10–15 minutes, seasoning with salt, pepper and lemon zest. For a smoother texture, pulse a portion in a food processor, then fold back with shredded meat. Pack into jars or small crocks, tamp to remove air pockets and pour a thin layer of warm fat or olive oil on top to seal. Cool to room temperature, then refrigerate for at least 24 hours before serving.
Garnishes & Assembly
- 11
Slice and chill
Chill all cured meats and terrines thoroughly before slicing. Use a sharp knife or meat slicer and cut very thin slices for cured meats and terrine into 1 cm slices. Chill slices on an ice-lined tray if serving immediately to keep firm.
- 12
Plate rotating selection
On a chilled board or plate arrange an assortment of thin-sliced cured meats (pancetta, coppa, bresaola), slices of terrine/headcheese, a jar or ramekin of liver pâté, and a crock of rillettes. Garnish with cornichons, pickled onions, whole grain mustard, microgreens and lemon-zested olive oil drizzled lightly over bread slices. Provide crusty bread and small spoons/knives for spreading.
- 13
Storage and safety
Keep all chilled meats at 0–4°C (32–40°F). Cured whole-muscle pieces can keep several weeks refrigerated (depending on cure and drying); once sliced, consume within 3–5 days. Terrine and potted rillettes/pâté keep 5–7 days refrigerated. Label with date and discard if off-odors develop.
