Pork, bacon and pork liver through the fine disc of the meat grinder turn or already chop at the butcher.
Add 20 g salt, 1.5 tbsp white pepper, 1/2 tbsp new spice, 1/2 tsp nutmeg, 1/2 tsp caraway, 1 tbsp marjoram, 1 crushed garlic clove and 1.5 tbsp grated zest of an untreated lemon to the minced meat with a quarter of a liter of iced water until a homogeneous dough is formed. Butter a terrine or loaf pan and fill it with the dough.
Cover the dish with aluminum foil. Fill the juice pan of the oven with water. Preheat the oven to 180 degrees. In the water bath of the juice pan cook the terrine for 1 to 1 and a quarter hours. Next, cool the meat loaf so that it is firm to the touch.
If you want to serve it warm, for example with a potato salad, you have to accept that it will not be completely firm.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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