Recipe seen somewhere on tv and then developed to our own taste.
- a few carrots
- 1 leek
- approximately 1kg pig hog
- a few stripes of prosciutto
this dish is best prepared as you make a soup. The resulting terrine makes a good main meal supplementing soup
- peel and cut off the ends of the carrots
- cut in half and clean the leek
- add all the vegetables to a soup and boil until tender
- cover the bottom and sidewalls of a greased cake shape with the prosciutto
- remove the meat off the hog bone and layer meat and vegetable into the prepared cake shape
- under pressure cool the terrine for a few hours which which hardens the terrine as the meat gels
Note: You may want to add mustard with the meat or other ingredients to your liking; serve with bread