Pork Terrine

Chop the pork into rough cubes in preparation for mincing. Cut the pork neck into medium-sized cubes, approximately 2 cm square.

Pass the pork through the mincer and place it in the mixing bowl.

Add the salt, rosemary and Crispy Parma Ham Powder (if using). Mix together on medium speed for up to 3 minutes.

Add the egg yolk and mix on low speed for a further 2 minutes until the mixture resembles a sticky paste. Then add the pork neck, the blueberry honey and a few raspberries or cherries (if using). Mix for an additional 1-2 minutes on low speed until the mixture becomes cohesive.

Pour the mixture into the terrine dish and press downwards to fill out into the corners and remove any air bubbles.

Place the dish under the grill, close to the heating element, until the top of the terrine forms a light brown crust (around 10 minutes).

Cook the terrine uncovered in the oven at 160°C for 45 minutes to one hour. Use a thermometer to monitor the internal temperature of the terrine. The terrine is ready when the core temperature reaches 80°C.

Once cooked, cover the dish and leave it to rest at room temperature for 2 hours. Then place it in the fridge and let it rest overnight.

You can eat the terrine the next day or keep it for up to 3 days unsliced and covered in the fridge. Ensure you take the terrine out of the fridge at least 30 minutes before slicing and serving.