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.
Back to familiar ground for this month’s Charcutepalooza challenge, though it was only my second time working with pig’s feet, so it wasn’t totally familiar. You read that right, pig’s feet, as in euphemistically speaking, trotters. Yes . . .