I make this terrine or a variation often, usually on Sunday. Jeff and I also use Sunday to make sure we have plenty of pancetta, kiełbasy, chicken liver pâté, loaves of bread from our starter Imogene, pickled red onions, and mustards and fruit mustards made with our Chardonnay. I like to have these items well stocked and on hand.
For the holidays, this can be an elegant appetizer, sliced and served fanned out on a festive platter; the green pistachios pop against the pale, pink pork. Add the vibrant, electric red of pickled onions, and you have quite a colorful presentation.
I also like to have this on hand for unexpected guests. I can quickly put together an impressive luncheon straight from the refrigerator, open-faced sandwiches with slices of terrine on bread fried in pancetta or duck fat with a slice of lettuce, pickled red onions, and our house-made mustard. Toss in a few bottles of wine, and all is right with the world.
All terrines will benefit from a condiment, this can be enhanced with a good mustard.