|800g trim from pork shoulder||$5.20|
|80g pork back fat||$0.10|
|2.5 teaspoon fennel seeds||$1.70|
|½ teaspoon salt||$0.01|
|¼ teaspoon black pepper||$0 .03|
|6-8 long cut bacon rashers||$5.00|
|3 dried figs||0.60|
|Cost per Kg||$12.14|
|Recommended Sell Price (70% mark up)||$18.58|
|RRP (per kg)||$20.65|
- •800g trim from pork shoulder
- •80g pork back fat
- •2.5 teaspoon fennel seeds
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •6-8 long cut bacon rashers
- •3 dried figs
- 1.Mince the pork shoulder trim twice through a 5mm plate. Dice the pork back fat then add with the shoulder mince to a mixing bowl.
- 2.Dice the dried figs and add to the mixture along with 2 tablespoons of the fennel Seeds (reserve the rest for garnish). Season the whole mixture well with salt and pepper and combine.
- 3.Place the bacon in a foil or ceramic terrine dish (Approx. 30cm x 10cm x 10cm), with the bacon lying in rows across the short side of the dish, so that it overhangs the sides. Ensure each piece of bacon overlaps with another so that it lines the entire dish.
- 4.Place the meat mixture in the dish and fold the overhanging bacon over the top, sprinkle the remaining fennel seeds on top for garnish.
Make the terrine in foil trays for a cheaper product. Alternatively buy in some terrine dishes and build the cost of these into your price. If you have the facilities you also could cook this and sell it as a precooked product. Tray approx. 30cm x 10cm x 10cm, 25cm x 8.5 x 6cm (Internal).
Customer Cooking Instructions
Preheat oven to 180 degrees. Put the terrine in the oven with a lid or foil covering the terrine dish Cook for 1 hour and 30 minutes. Remove from oven and allow to cool. Place in refrigerator until cool. Then slice and serve.