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

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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/recipes/chicken-liver-pate">chicken liver pâté</a> and <a href="https://www.chefsteps.com/recipes/turkey-rillettes-potted-turkey">turkey rillettes</a> to <a href="https://www.chefsteps.com/recipes/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.