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The overall principle of terrines is that they include plenty of fatty pork, some minced or diced rabbit, chicken, duck or pheasant, generally with walnuts or pistachios added, so feel free to experiment with this recipe to find the terrine that best suits you. Ask the butcher to mince the pork and back fat with a coarse blade to ensure the meat is at its freshest. The terrine will need to be made one to two days before it is served to allow the flavours to mature and develop.
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