ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

ChefSteps

We love making homemade charcuterie and building incredible grazing boards and appetizer spreads for dinner parties and holiday gatherings. From <a href="https://www.chefsteps.com/activities/chicken-liver-pate">chicken liver pâté</a> and <a href="https://www.chefsteps.com/activities/turkey-rillettes-potted-turkey">turkey rillettes</a> to <a href="https://www.chefsteps.com/activities/wheat-meat-pro-shoo-t">vegan prosciutto</a>, you don’t need a ton of time to create a savory, satisfying spread to round out your next meat, cheese, and cracker platter. Classic tête de cochon (“head cheese”) is one of our chefs’ favorites. But sourcing and prepping a whole pig’s head isn’t ideal—or enjoyable—for most home cooks. So, we set out to create a terrine that yields a similar result using a more familiar cut of pork and a much simpler process.Enter ham hocks. A common cut in the states, they’re most often found smoked and used in dishes like collard greens, pork and beans, and split pea soup. A bone-in cut from a hardworking muscle, ham hocks have a ton of flavor. The collagen breaks down into gelatin, which sets up and gives us a final product that’s similar to one made with a whole pig’s head. But, unlike using the whole head, this recipe is much easier and yields a single terrine that’s far more approachable.