-
1
Slice fatback into thin strips and dice into uniform pieces, about 1/8 inch thick.
-
2
Cut pork into thin strips and dice.
-
3
Distribute fatback pieces on top of pork.
-
4
Divide mixture in half on a chopping block and chop in two batches; chop until you have a varied forcemeat of fine and coarse bits of pork.
-
5
When chopping, go over mixture with cleaver or knife several times, turning mixture with the blade, until you achieve the right consistency.
-
6
Slice liver; dice it; chop as finely as possible to a near-liquid consistency.
-
7
Combine chopped meat and fat with liver in a large bowl.
-
8
Preheat oven to 325 degrees.
-
9
Heat olive oil in a small saute pan, add shallots and saute gently 5 minutes without browning until they are soft.
-
10
Meanwhile, in a separate bowl, combine bread crumbs and white wine and stir until crumbs are soaked.
-
11
Add wine-soaked bread crumbs, softened shallots, garlic, parsley, pistachio nuts and all spices to the pork forcemeat and mix thoroughly by hand.
-
12
Line a 1 1/2-quart terrine or loaf mold with chard leaves: cover the bottom with a large leaf and overlap the other leaves around the sides, allowing them to drape over the edge about 2 inches, trimming them if necessary.
-
13
Pack forcemeat mixture into mold, mounding slightly, and fold leaves over top to enclose it.
-
14
Rap bottom of mold against table to settle contents and place in a baking pan with enough water to come two-thirds of the way up the sides of the mold.
-
15
Bake 1 1/2 to 1 3/4 hours, or until a meat thermometer, inserted only as far as the center, reads 130 degrees.
-
16
Remove from oven and let cool 20 minutes.
-
17
On the terrine, place a dish or flat board and, on top of that, a weight (a 2- or 3-pound can will do).
-
18
Continue cooling at room temperature several hours.
-
19
When cool and quite firm, remove weight, wrap terrine well and place in refrigerator to ripen a day or longer before serving.
