Our confit suckling pig terrine is made from suckling pig confit at a low temperature for several hours, before picking manually to leave the meat as whole as possible along with its skin. The meat is then pressed into a mould to form a perfect rectangular block ready to portion. We only select piglets less than three weeks old and with a maximum weight of 4kg to 6kg. This convenient ready-made product only needs portioning and regenerating on a griddle to achieve the perfect crispy skin. To cook, cut the terrine into desired portion sizes and fry in a hot pan or griddle skin side down for 5 minutes, flip over and fry for a further 3 minutes. Serve on a warm plate with your choice of potatoes, apple puree and sherry juices.
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