Pork & Brandy Terrine (from Charcuterie Board)

– recipe courtesy of Maluca, Oakville

Pork & Brandy Terrine (from Maluca's Charcuterie Board)

1 3/4lb pork shoulder
3/4 lb pork liver
2 shallots
2 cloves garlic
3 sprigs fresh parsley
25 g fine sea salt
4 g pate spice
2 eggs
1/2 cup heavy cream
30 g flour
1 oz Brandy

Soak pork liver in cold salted water over night.

Grind pork shoulder, pork liver, shallots, garlic and parsley with a meat grinder using the medium coarse grinding plate.

Place ground mixture along with remaining ingredients into an electric mixer and mix on the lowest speed for five minutes using the paddle attachment

Press the mixture into a terrine mould (preferably enameled cast iron). Place a two pound weight on top of the mixture for one hour, this will help to force any air pockets out.

Place the covered terrine mould in a roasting pan and fill the roasting pan with enough hot water to reach half way up the sides of the terrine. Bake in a 300°F oven until the terrine reaches as internal temperature of 158°F.

Allow to cool and turn out of the terrine mould. The terrine is ready to serve.