Claude's terrine: of pork liver & potato
Pork second courses
My good friends Claude & Vetou Pompele introduced me to the secrets of home cured charcuterie. This is Claude's thrifty way to extend one liver to make a year's worth of pate. I used his proportions to make this with just one pound or 500grams of fresh pork liver so you can make a large terrine or several small canning jars.
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