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Chef Richard H. Turner is truly a master of meat. From his renowned London outposts (including the heralded Pitt Cue Co.) to cofounding the great annual carnivorous festival that is Meatopia, you can count on Turner for the very best “from snout to squeak.” His new cookbook, Hog, is a hefty volume of all things pig. If you’re a fan of this mighty animal, you’re going to need this book, starting with this stunning hock and sausage terrine. 

This terrine was made “ad hoc” by Marcin Szott, one of my senior chefs at Hawksmoor, and it’s quite delicious, as simple food so often is. The natural gelatin in the stock, combined with the overnight pressing, holds everything together, and it’s very similar to a classic jambon persillé in construction.

Reprinted with permission from Hog