Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
As a girl who appreciates arcane, extravagant, and tasty pig parts, I’ve been planning on embarking on a pork pie adventure for a while now. This is my first attempt at making a traditional British Gala Pork Pie.
Excited about a new Charcutepalooza challenge, I made a Pâté en Croute: pork pâté surrounding a lightly seared wild boar loin, wrapped in pastry, and baked. It became my failure. Wanting success, I turned to an English Pork Pie, and it worked.
This month, let me just say, I was uninspired. And it showed. On its own, this terrine is a bit bland. The forcemeat texture is on the less than pleasant side, too. It’s not horrible–and the tenderloin is great–but it’s not our favorite.
Some of these Charcutepalooza posts have been short because of frustration (see stuffing sausage). In this case, this post is on the short side because everything worked out so well and was so darn easy.
