A terrine is a coarse, pressed forcemeat loaf — chunks of meat, fat and often organ meat, seasoned boldly and baked slowly in an earthenware dish until it sets into a firm, sliceable block. Cut cold into thick slabs, it shows a rustic mosaic of pink meat, white fat and studded garnish — pistachios, peppercorns, strips of tongue or game — bound by a savoury jelly. It tastes deeply meaty and porky, peppery and herbal, cool and rich against a sharp pickle: one of the cornerstones of the French charcuterie board.