A terrine is a fabulous food from the charcuterie family that I enjoy making when my husband brings home pheasant or quail from his hunting trips in November, December, and January. I love including slices of terrine on an hors d’oeuvres spread, for aprés ski time by a fireplace. Not that I ski, but I
Pork Belly is one of my top ten favorite foods. I would call it a guilty pleasure but there’s absolutely no guilt involved. It’s pure pleasure. If you’ve never experienced pork belly, it’s really not scary – especially compared to other delicacies like snails or brains. It’s just a fatty chunk of a pig’s belly.
To be honest, I’ve only made real sausages from scratch one time before. They came out so fabulously that I’ve been wanting to recreate them for years. I don’t know what stopped me, or at least, made me procrastinate. Somehow in the back of my mind I must have thought it was so taxing, that