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Pork Terrine

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Published on Jan 15, 2016

I always like to have some pate or terrine in the fridge to throw on a bit of toast for breakfast or lunch. This terrine is really rich and meaty - I love it!

The written / printable version of this recipe is at: http://www.keefcooks.com/pork-terrine...

By the way, the difference between a terrine and pate is that terrines tend to be meatier and coarser than pates. And also, the vessel that the meat is cooked in is called a terrine in France - although it's not a specific thing - it can be ceramic or metal.

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