Counter Intelligence

Kitchen Techniques: Pork Terrine

Posted in District of Columbia by melissamccart on April 2, 2009

terrine“Pork and fennel come together beautifully at the Mio table,” twitt’d the Going Out Gurus during Taste the Nation.  Chef Nick Stefanelli’s pork terrine was a decadent, fatty-licious hit.

Several weeks earlier, Stefanelli had ordered 15 pig heads from farmer Bev Eggleston. Over the course of a few days, he simmered each in a vat overnight with cloves, celery, onion, black pepper, bay leaves, dill, parsley and salt.

“There’s so much meat on them,” he says. “And it’s so penetrated with fat. The jaw muscles are marbled like Kobe beef.”

Despite that he’s only 27, Stefanelli is no stranger to pig, nose to tail. In a section of the wine room, pork is curing. Speck, bacon, sausage and guanciale hang in various stages of readiness. And it smells terrific.


Mildly disturbing mise en place

Back in the kitchen, Stefanelli dismantles meat from bone. He’s wearing two pairs of gloves. “This is the tricky part,” he says. “The meat and gelatin is so hot, you can still get burns on your fingertips with gloves on.”

Once it cooled, Stefanelli transfered meat to a bowl, adding fennel fronds, pepper, flat leaf parsley, dill and grainy mustard. He folded ingredients into the meat, then he rolled it into a cylinder with saran wrap. terrine1Then he stuck it in a fridge. Just before Taste the Nation, Stefanelli let it come to room temperature and voila. Served with fennel aioli, a terrine of pork that comes together beautifully, just as the Gurus said.


One Response

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  1. piglust said, on April 29, 2009 at 9:37 am

    Great story. Any idea what the name of the farm was? Or what breed pig it was? Thanks.

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