Ingredients

2 pounds pork shoulder, with some fat, cut into chunks

1 pound veal shoulder or leg, but into chucks

6 slices good bacon

Salt

5 cloves garlic

1 tablespoon fennel seeds

1 tablespoon whole black peppercorns

1 tablespoon coriander seeds

1 egg

1/2 cup heavy cream

Preparation

  1. Heat oven to 350 degrees. Put half the meat in a food processor and pulse to chop; pieces should be between 1/4 inch and 1/2 inch in diameter. Remove to bowl.

  2. Add remaining meat, half the bacon, a healthy pinch of salt, garlic, remaining spices and egg to food processor and grind to a finer texture. Combine with chopped meat and cream. If you like, make a tiny burger, saute it and taste, then adjust sesoning.

  3. Pack mixture into a 10 X 3 inch terrine or a 9 X 5 bread pan or a similar vessel. Cover with remaining bacon. Bake at least an hour, or until mixture is bubbly and juices run clear. Cool on a rack, then refrigerate. Skim fat if you like, slice and serve at room temperature.