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For this rustic terrine, we've used veal and pork, but other combinations such as rabbit and pork work really well. Mince the meat by hand, or ask the butcher to do it for you on the largest setting. Keep the fat and meat well chilled while you work to nail that nice dappled appearance in the finished terrine.
Note Pork back-fat will need to be ordered ahead from the butcher.
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