I decided to get my terrine mold out to make a batch of Country Terrine in time for Thanksgiving weekend. This is a recipe I have made a few times from the Chez Panisse Cafe Cookbook by Alice Waters. It is nice to have some on hand as a snack around the Holiday Season. Here's the recipe: 3 lb. lean bnls pork butt 8 oz. back fat 3 oz. pancetta 1.5 T. salt Spice: 2 bay leaves 1.5 tsp. black peppercorn 8 allspice berries .25 tsp. dried thyme 1 clove 1 pinch cayenne .25 C chopped parsley 1 tsp. chopped garlic .5 C shelled whole pistachios This is my Le Creuset terrine mold. Any loaf pan will work. Grind the meat mixture using a coarse plate, then regrind 1/3 of mixture on a finer grind. Mix all together. Grind the spices in a coffee grinder. Add the spice mixture and put in refrigerator overnight. On second day, take spiced pork mixture out and add the chopped garlic, pistachios, and parsley. Pack terrine with mixture and put in a roasting pan with towel spread in the middle of pan to protect bottom from excessive heat. Pour hot water into pan until it reaches 2/3 up the side of terrine. Place pan in preheated 325 degree oven. Bake until internal temp hits 140 degrees, about 1.5 hours. Let pan cool for a few hours, then put in refrigerator for at least a day or two to develop flavor. I hope you enjoyed this!