I carry no phone An aspiring Luddite In a wired world. Mastodon Verification Link	Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he migrated to the Fediverse. He admins a medievalist Mastodon instance. He hates cell-phones.

It should come as no surprise to anyone that I am a fan of pig. I like pretty much every part of it and pretty much every way of cooking it. The exception is liver. I'm not a big fan of any critter's liver.

Unless, of course, you grind it up, cook it with spices and make it into a paté or a terrine; then I love it. Terrines are not hard to make and, like sausage, provide great scope for personal preference and innovation.

This terrine is a very basic product, with simple spicing, but the result is delicious.

Basic Pork Terrine

• about 500 gm of pork liver
• about 150 gm of fatty pork belly
• 1 egg
• 2 Tbs flour
• 3 cloves garlic
• 1 Tb salt
• 1/2 onion
• 1/3 cup heavy cream
• a few bay leaves

Meanwhile, put a pan of water in the oven and pre-heat to 300F. When the oven has heated, put the terrine into the water bath and cook for about an hour and a half. Remove from the oven and let cool to room temperature. Remove the bay leaves.

Weight the terrine with a few pounds and put in the refrigerator overnight. The weighting is the only tricky bit. If you've got a terrine mold, it should have all the equipment for weighting. What I have is two identical loaf pans and the terrine goes in one and the other is then used as a "lid" for the weighting. A sheet of plastic wrap goes on top of the terrine, then the second loaf pan, then the weight.

The next day, turn it out for presentation, or just eat out of the pan. I usually put it on good, homemade bread, and I don't even bother to toast the bread, although that would be more traditional.