How on earth did I miss this thread?
As some of you know, I posted pictures and such on making my first terrine
a couple of years ago. You can see a very beautiful piece of caul fat in the photos, and home made cornichons too.
Last year I made the same terrine, but the liver was fresh (not frozen) and only a couple of days old (well, out of the hog). That made all the difference in terms of crumbliness. We also have two dried salted hams hanging in our living room and kitchen. Guests are always taken aback by our rustic "decorations". We've managed to wait a year for them to age and we're going to cut into them this weekend.
Since then, I've got my mits on the Jane Grigson book, and I've been anxiously awaiting my copy of "Charcuterie: Craft of Salting, Smoking, & Curing" from Jessica's Biscuit. It's driving me nuts because my credit card was charged over a week ago, but I think media mail is taking forever!
This year, unfortunately, the liver from the hog we bought a half of didn't make it past the inspector, but there is another pig adventure afoot the day after Thanksgiving, where I will then be in possession of the liver, blood, and head. Yes, strange things to be excited about, but somehow I think you all will understand.
The thing I'm wondering about is the idea of baking the terrines in glass jars that are then sealed and don't need to be refrigerated. Grigson mentions this as a common practice in France (the edition of my book is 1975). Does anyone still do that? The reason I ask is that this next pig venture is a communal one, and I don't have enough terrines for each family to have. I like the idea of doing it in jars, but I wonder how you can press them afterwards.