Berkshire Pork Terrine Recipe
pickles, mustards, preserves, buckwheat crackers. this dish nut and gluten free
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Ingredients
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Pork Terrine
Accompaniments
Method
Preparation of the Terrine
- 1
Prepare the Meat Mixture
In a large bowl, combine the Berkshire pork shoulder and fatback, shallots, garlic, thyme, parsley, salt, and pepper. Mix well.
- 2
Add Liquids
Stir in the cognac, beaten eggs, and dissolved gelatin (mix gelatin in water until fully dissolved). Combine until smooth.
- 3
Mold the Terrine
Transfer the mixture into a terrine mold or loaf pan, pressing down firmly to eliminate air pockets. Cover with plastic wrap.
- 4
Cook the Terrine
Place the terrine mold in a water bath and bake in a preheated oven at 325°F (165°C) for about 1.5 hours, or until the internal temperature reaches 160°F (70°C).
- 5
Cool and Chill
Remove from the oven and let it cool slightly before refrigerating for at least 4 hours or overnight.
