Back by popular demand, our house-made terrine is local, pasture-raised pork with Laird's Applejack Brandy, apples, currants, orange, garlic and more.
Fully cooked and ready to simply sear and serve hot. We like it sizzling next to eggs and hashbrowns over an open camp fire, or layered into sandwiches with crispy Jowl Bacon, your favorite pickles (we especially like the Habanero Carrot Pickles), and dijonnaise.
Each thick-cut slice about 8oz. Refrigerate or freeze for longer storage.
Ingredients: City Ham (pork leg, water, salt, cane sugar, celery powder, cherry powder, spices (black pepper, allspice, clove, juniper berries), garlic, bay leaf), ground pork, water, apple brandy, apple cider, dried currants, sea salt, lemon peel, cinnamon, allspice, nutmeg, brown sugar, orange, green onion, thyme, tender quick.
Laird’s Applejack:
Applejack is America’s first and original native spirit, made on this continent by family farmers and barkeeps almost
a century before the signing of the Declaration of Independence.
The Laird family have been making applejack since 1698. George Washington wrote to the family asking for their applejack recipe, and Abraham Lincoln served Laird’s applejack at his Illinois tavern.