Smoked Pork-Black Walnut Terrine
Chef Pat Alfiero of Heavy Metal Sausage | Philadelphia
Adapted by StarChefs | december 2023
INGREDIENTS
1 kilogram 70/30 pork shoulder
20 grams salt
5 grams curing salt #1
6 grams ground espelette pepper
3 grams dried thyme
1 whole egg
150 grams heavy cream
50 grams black walnuts
250 grams smoked pork jowls or bacon, cut into ¾-inch pieces
METHOD
Heat oven to 325°F. Prepare and chill a meat grinder with a medium die. Pass pork shoulder through griner, then transfer to the bowl of a stand mixer fitted with a paddle attachment. Mix meat on medium speed until mixture becomes sticky. Add spices and mix until just combined. Add egg and mix until well combined. Add cream and mix until emulsified and mixture is very tacky. Add walnuts and pork jowls and mix until evenly dispersed. Transfer farce to a lightly greased loaf pan one layer at a time, making sure there are no air bubbles. Bake, uncovered, until the internal temperature of the farce reaches 138°F. Remove from oven and let sit 20 minutes. Press terrine with a weight and wrap tightly with plastic wrap. Refrigerate overnight. The next day, gently remove terrine, using some heat if needed. Slice and serve.
