Fantastic alternative for head cheese if you are squeamish tackling a full head. Absolutely delicious. Thank you for sharing  🙏🏻🕯️👊🏻

I just watched AGAIN - your version from 12 years ago!  I loved it!!

Bon, allons-y encore!!! 😬👍🎉❤️🇨🇦

I watched your 1st version and it was an inspiration. I followed your recipe exactly and its great! Perfect for any time of year.

I love this kind of terrine and it can be made in many different variants using different cuts of meat and making sure that nothing from the animal goes to waste. Your version looks beautiful with the bright coloured piccalilli but it is also lovely on a piece of buttered German style full grain rye bread with slices of pickled beetroot, and a bit of good mustard, plus a cold beer of course.

Nice to see you again.

Looks absolutely delicious

Ooh, this is a very delicious rustic meal - in Germany we call it „Sülze“‘and often serve it with some vinegar and diced onions on top and pan fried potatoes - soo yummy 😋

im so happy to see you doing videos,  God bless you and your family we love watching and learning from you Thank you and welcome back..Art in Florida

I will try this at home 👏🏻👏🏻👏🏻

Merci

Oh, my chef, I have some ham hocks and will be making the Piccalilli. I find your recipes to be fascinating and the instructions are easy to follow. This is soooooo fun I love it. Thanks for sharing.

This is the type of recipe that I wish I had from my family but I am so happy to see you make it here en francais.  My family did a similar starter for every holiday and special day but we use the trotter and have more gelatin.  I always wanted to learn how to make different French terrine and you are a natural born youtube chef and teacher.  Green peppercorn are my favorite on every meat.  Hard to find here but I will get some.  Also this is good the next day left over put on good country bread with dijon mustard and cornichons!  You have a very lucky guest to help you taste that!  C'est merveilleux

Je vais en faire demain. Merci beaucoup.

beautiful!  i can only find smoked ham hocks. i think that by blanching and soaking i can remove quite a bit of the smoke and end up close to what you have created!  thanks   Piccadilly please and keep them coming!!!!

Yank god I found you again. Loved your YouTube channel from Dartmouth? Older and wiser:) Great recipe, making it right now with capers and gherkins as I can’t find baby onions

This looks great and I think I can make this! My grandma used to make something similar called hog head souse. It had that same gelatin texture and spicy.👩🏾‍🍳

I love your videos there great

Hi Julien, greetings from Canada. I am going to have a go at making this recipe for Christmas.

Your special guest is always around to taste😋

Ça doit être super bon 😋 et j’adore tes cales artisanales 😂😂