A few things to toss into the discussion: Another terrific classic book on this subject is Jane Grigson's "Charcuterie & French Pork Cookery." In the restaurant where I learned to make a pork terrine, we actually kept all the metal parts of the meat grinder, the bowls, tools, etc., in the freezer overnight. That way, the mixed refrigerated terrine ingredients and everything touching it stayed ice-cold throughout the process. This keeps all the fat solidified, which is important to the final texture of the terrine. The other important trick was passing the ground forcemeat through a "tamis" (drum sieve). This removed all traces of fiber and gristle, and resulted in a fantastically smooth terrine. We'd set the tamis over a parchment-covered sheet pan, then use a plastic scraper blade to force the meat through the screen. This is VERY time-consuming and muscle-wearying work, but if you're dedicated (or you have your own personal brigade of kitchen flunkies to do it for you), the results are worth it.