I'll freely admit that I'm not much for organ meats however I know that they do provide a variety of minerals that muscle meats don't, so I do try to work them in every once in awhile. I've prepared and eaten the pàte, salmon roe, liver and onions, chicken hearts, beef heart, pork liver, and beef tongue. The grossest things by far, is when liver is disguised as and mixed with other things (chili meat or meatloaf) to hide the flavor. Honestly, why ruin other meat by adding liver into it? Ew.

Now that all being said, I really like to challenge myself to have things taste good on their own. For a variety of reasons, I just don't like to hide flavors or disguise food. I truly believe that although I might not enjoy eating everything, I can possibly enjoy most things if prepared correctly.

Since I am a Weston A Price Chapter leader, I often find myself with a wide variety of odd bits in my freezer. I think people assume that since I'm a leader, I must have things all figured out and am eating all of the organ meats with each meal. I don't mind at all, actually, but at one point I did have about 20# of unrendered lard in my chest freezer.

A few weeks ago, I did notice that the amount of pork liver in my freezer exceeded the amount of actual pork meat, so decided to take on a challenge that I have long intended; pork liver terrine. I looked through a bunch of recipes to create my own blend. The flavors are individual; if you don't enjoy something, sub it out for something that you DO enjoy. As long as you have the correct proportions, the right baking dish, and use the proper method, you are golden.

Since I did not have a proper vessel to cook terrines, and because I love kitchen gadgets, I invested in two different options. Option one is from Le Creuset and is so beautiful. It comes with a weight that is used to separate the fat from the terrine. You have your choice of color. The other is from Ateco and is stainless steel. It does not have a weight, and is longer than it is deep. I made enough of the terrine to fill both and they both worked great.

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Ingredients:

* 3/4# pork belly

* 3/4# pork shoulder

* 1/2# pork liver

* 12oz sliced bacon

* 1/2 cup dried cherries

* 2/3 cup pistachios

* 1 TB fresh thyme

* 2 TB fresh rosemary

* 2 garlic cloves

* 1/4 cup tart cherry juice

Directions:

1. In food processor, combine half of each pork belly, shoulder, half of cherries, and liver. Process until smooth and place in mixing bowl.

2. Place other half of all meats and organs, thyme, rosemary, garlic cloves, and 1/3 cup of pistachios in food processor and pulse until combined in medium chunks. Place in mixing bowl with other meats.

3. With large spoon, combine all meats, remaining pistachios, dried cherries, and cherry juice.

4. Line terrine vessel with bacon. You will be folding the bacon around the terrine, so leave enough draped over the vessel.

5. Preheat oven to 325°F.

6. Scoop meat mixture on top of bacon and fold remainder of bacon strips over the mixture.

7. Place terrine dish in a pyrex or other oven safe dish filled with a couple of inches of water to serve as a water bath.

*If you skip this, you will end up with meatloaf. Don't ask me how I know that.

8. Bake for 1 1/4 hours covered, then uncovered for 20 minutes.

9. When cool, turn over on a dish or freeze.

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