1/2 pound of pork loin
1/2 pound of veal shoulder
1 cup of dry white wine
1 white onion, chopped
1 sprig of rosemary
2 tablespoons of salt
thyme
1/2 teaspoon of ground black pepper
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground cinnamon
1/2 pound of pizza dough crust, reserved
bacon slices
400g of pork belly, cut into cubes
2 tablespoons of cognac
2 tablespoons of port wine
1/2 pound of pork loin
1/2 pound of veal shoulder
1 cup of dry white wine
1 white onion, chopped
1 sprig of rosemary
2 tablespoons of salt
thyme
1/2 teaspoon of ground black pepper
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground cinnamon
1/2 pound of pizza dough crust, reserved
bacon slices
400g of pork belly, cut into cubes
2 tablespoons of cognac
2 tablespoons of port wine
Cut the two meats into small cubes
In a bowl, combine the meat, white wine, onion, rosemary, and spices
Refrigerate for 1 day
Remove the meat from the refrigerator
Line the bottom and sides of a deep dish with a piece of parchment paper
Fill the dish with the meat mixture, pressing it down firmly
Spoon over the top two tablespoons of cognac and port wine
Press the meat down again and cover with bacon slices
Tamp down the ingredients and seal with a crust made from flour and water
Bake in a moderate oven for 3 hours
Remove the crust and place a sheet of aluminum foil on top of the terrine
Place a weight on top
Refrigerate for 2 days
Scrape off any excess fat
Serve with toasted bread and dry red wine
