1 Bring all pork to the boil in water then refresh.
Place back into a clean pan, cover with cold water.
Add all aromatics. Cook out until tender about 2.5 hours.
Once cooked allow to cool in stock then remove meat from stock. Pass stock through a fine sieve and reduce to 200mls.
Remove any sinew and bones leaving only meat, some fat and also skin from cheeks and trotters. Make sure you pick the meat in large pieces. Separate the skin from the meat and dice skin into 5cm pieces.
2 Clean foie gras removing any veins then cut into a large dice. Cook at 150oC for 5 minutes or until just softened without melting.
3 Chop shallots, place in a pan with all alcohol and reduce to syrup. Allow to cool.
4 Chop all herbs and mix together.
5 Line 2 terrine moulds with 2 sheets of cling film.
6 Carefully mix all ingredients so that the meat doesn’t break down to much.
Correct seasoning and grate a little nutmeg into the mix.
Carefully fill terrine moulds with mix making sure there are no gaps. Cover tightly with cling film then wrap and weight terrine for 12 hours.
Serve with Brioche and Piccalilli