Recipe: Pork Terrine with MIXED Olives and Hartgrove Coppa
A FESTIVE STARTER THAT YOU CAN MAKE AHEAD OF TIME
A festive starter you can make ahead of time
Serves 6
Christmas starter inspiration: Pork Terrine topped with Hartgrove Coppa
Ingredients
300g rindless pork belly
1 tsp sea salt
25ml brandy
2 garlic gloves, crushed
1 tsp fresh thyme leaves
250ml red wine
1 stock cube
600g course pork sausages
2 tbsp freshly chopped parsley
150g pitted olives (we like Mr Filbert’s)
55g Hartgrove Coppa
Method
STEP 1
Dice your pork belly in to roughly 3cm cubes. Put in a bowl and season with black pepper, salt, brandy, garlic and thyme. Mix well, cover and allow to marinate in the fridge overnight.
STEP 2
Put the wine and stock in a small pan, bring to the boil and reduce to 100ml. Allow to chill.
STEP 3
The next day, transfer the meat to a large bowl, ass the sausagemeat, parsley and wine reduction. Mix together to combine.
STEP 4
Heat the oven to 150C. Lay 2/3 of the Hartgrove Coppa in a terrine dish, on the bottom and sides. Fill with the meat mixture, adding olives randomly as you go. Lay the last 1/3 of the Hartgrove Coppa on top, press down and cover with a lid.
STEP 5
Put the terrine in a deep roasting tin and add boiling water to two thirds of the way up the side of the terrine. Transfer carefully to the oven and cook for 1.5 hours, until the centre reaches 75C.
STEP 6
Remove from the oven and lift the terrine from the water bath. Place cling film on top followed by something rigid like a piece of thick cardboard that will fit just inside the rim of the terrine. Place a few tins or a weight on top and leave the press and set in the fridge for 24 hours.
STEP 7
A day or two after, take the terrine out of the fridge a couple of hours before you want to eat it to allow it to reach room temperature. Serve alongside some good bread and a few pickles.
In this recipe
Stock your cupboard, ready to make this recipe. You can rest assured that we only use British free range pork, wild venison and grass fed beef in all of our great British charcuterie products. We believe our sustainable sourcing and traditional preserving methods make the best tasting charcuterie in the UK.
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About The Real Cure
We are an artisanal charcuterie producer based in Dorset, delivering our British charcuterie to your doorstep. We also run charcuterie courses and provide our award-winning charcuterie to trade suppliers including delis, farmshops, pubs and restaurants.