Tamworth Pork Terrine

Posted on December 1st, by Frank Mirando in Fall, Meat, Meat & Poultry, Pork, Preserving. 2 comments


This was insane! the inlay is pan seared pork confit garnished with pistachio wraped in coul fat.  You can use it in sandwich, on french bread for an appetizer…I did it over red leaf from the garden with a light mustard vinaigrette.  Ruhlmans raisin/oniln chutney…serious snacks my friends.


2 Responses to “Tamworth Pork Terrine”

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