It is fun to watch pigs wallowing in mud. Part of the fun is knowing that the pigs are making themselves cool and comfortable. Because pigs have very set criteria for their comfort, free range farming methods have very high standards. Freedom to move about is the most important consideration. A cow does not enjoy being kept in a small area, but a pig finds it a living hell. Pigs also like to decide for themselves whether thy are going to live inside or outside.
That well known piggy smell is a result of cramped living conditions imposed by intensive farming methods. Pigs are generally super clean. We informed you about pig’s living condition and its feelings in order to let you know that the way the pig is raised means a lot to the quality of the dishes where pork plays a crucial role. So hopping that or pig has been a happy one, let’s try this recipe:
- 300 g smoked back bacon
- 400 g cleaned pig’s liver
- 4 finely diced shallots
- 30 g butter
- 400 g pork spare rib
- 200 g assorted mushrooms
- 300 g fat back
- shelled pistachios
- White pepper
- 25 g coarse salt
- 1 Tbs each of Noilly Prat, Cognac, and Kirsch
This pork terrine will fill a 3 pint dish. Remove the rind from the bacon and cut into strips. Cut the liver intro strips then grind using the coarse cutting blade of the food processor. Pan fry the shallots in half the butter until they are transparent. Cut the mushrooms into quarters- use a selection of button mushrooms, chantarelles and field mushrooms-and pan fry in the butter. Add to the ground meat, together with the finely diced back meat and the pistachios. Add pepper, salt, and the liquor. Stir the meat mixture well.
Line the terrine dish with plastic wrap, fill with the meat mixture and cover. Place in a bain marie and cook in the oven at 140°C for about one hour. Remove the terrine and chill in the refrigerator for at least 8 hours. Very good on mixed leaf salads cut in nice thick slices.
The drinks that match terrines well in general are many and varied, so the golden rule to serving is simply to make sure everyone has something in their glass. For the pork terrine, you can follow the French tradition of serving a glass of cool, golden dessert wine alongside. If so, go for a crisp but honeyed, bees waxy Bordeaux or Loire sweetie.