Pork Terrine

I always like to have some pate or terrine in the fridge to throw on a bit of toast for breakfast or lunch. This terrine is really rich and meaty - I love it!

By the way, the difference between a terrine and pate is that terrines tend to be meatier and coarser than pates. And also, the vessel that the meat is cooked in is called a terrine in France - although it's not a specific thing - it can be ceramic or metal.

[supurbian]

pork liver is not readily available here in the states....how much difference is there as far as taste and texture between calf's liver and pork liver?...

[Bizzzle]

you dont have to use gelitine keef, the moisture from the meat and how hard you press and rest the terrine in the fridge, should hold it together just fine :) cool vid tho