Coarsely ground meat, seasoned with a range of herbs and spices along with some brandy and cream make a classic pork terrine. Serve the slices with bread, mustard, and cornichons (or other pickles).
11/4 pounds pork butt or boneless country ribs, cut into 1-inch cubes
1/4 pound pork fat, cut into 1-inch cubes
4 tablespoons (1/2 stick) unsalted butter
1 large onion, finely chopped
3 garlic cloves, mined
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
Salt and freshly ground black pepper to taste
1/2 cup heavy cream
3 tablespoons brandy
2 large eggs, beaten
1/2 pound baked ham, cut into
1/4-inch dice
3/4 pound bacon
1. Place pork and pork fat on a sheet of waxed paper, and freeze for 30 minutes, or until stiff. Grind pork and pork fat through a meat grinder or chop finely in a food processor fitted with the steel blade, using the on-and-off pulse button.
2. While meats chill, heat butter in a small skillet over medium-high heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into a mixing bowl, and add parsley, thyme, nutmeg, allspice, salt, pepper, cream, brandy, and eggs. Stir well.
3. Preheat the oven to 325°F and bring a kettle of water to a boil. Add ground meats to the mixing bowl, and beat with a spoon until well blended. Stir in ham cubes. Fry 1 tablespoon of mixture in a small skillet over medium-high heat. Taste and adjust seasoning, if necessary.
4. Line the bottom and sides of a 9 x 5-inch loaf pan with bacon strips, reserving some strips for the top. Fill the pan with meat mixture, rapping it on the counter to remove any air bubbles. Cover the top with bacon strips, and wrap entire pan with heavy-duty aluminum foil. Place the loaf pan into a roasting pan and pour in boiling water to come halfway up the sides of the pan.
5. Bake for 13/4 to 2 hours, or until an instant-read thermometer inserted into the center of the loaf registers 160°F. Remove the pan from the oven, discard the foil, and allow it to sit on a rack for 30 minutes.
6. Place the terrine in the sink, and place another loaf pan of the same size on top of it. Press down to extract excess liquid, and then add 3 pounds of weights, such as 3 (15-ounce) cans, into the top loaf pan. Refrigerate terrine, with weights, for 4 hours, or until chilled; it is preferable for the terrine to chill overnight to blend the flavors.
7. To serve, remove the terrine from the refrigerator, and place it into a pan of very hot tap water for 3 minutes. Run a knife around the sides of the loaf pan, and then invert the terrine onto a cutting board or serving platter. Discard any liquid, and cut the terrine into 1/2-inch slices.
Note: The terrine can be made up to 2 days in advance and refrigerated, tightly covered.