French Liver Terrine Recipe


| 6/20/2016 12:14:00 PM


Tags: liver, pate, terrine, charcuterie, France, international cuisine, Hannah Wernet, Austria,

Tout est bon au cochon.

If you want to eat an animal in an ethical way, I think you have a moral responsibility to at least try and eat the whole thing.

Liver, offal, and the wobbly bits generally are the cuts that most people turn their noses up at, which is such a shame, because offal recipes are cheap, and full of nutrition. My father is a liver lover, and if it’s even half as good for you as he claims it is, he’ll be with us until he’s 120.

The terrine combines beautifully with pickles and homemade bread

I’ve been reading a lot of old French and German cookbooks recently. Cookbooks starting  from the 50s, going back to the 1890s. These books were written by cooks who understood that a pig does not consist solely of bacon and pork chops. They were written for frugal women who needed to find uses for all of the pig. Everything except the oink, they used to say.

This kind of nose-to-tail cooking is especially sensible if you have raised the animal yourself, but I think all meat-eaters could take a lesson from those less wasteful times




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