How to make ham hock terrine

[@msgypsyqueen]

I just watched AGAIN - your version from 12 years ago! I loved it!! Bon, allons-y encore!!! 😬👍🎉❤️🇨🇦

[@arthurcunnien6549]

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

[@julienpicamil]

Thank you 🙏

[@pam_jackson]

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.

[@julienpicamil]

Thank you very much 🙏

[@robertarena5206]

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!!!!

[@julienpicamil]

Smoked would be nice too 😍 Any fresh one ?

[@ninalli]

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

[@Roseanna-wj4nr]

Thank you Julien for another great recipe. I kept all the cake and bread recipes we made together in Dartmouth. Thank you also for letting me and my hubby be your first experimental students for the workshops. 🤗😘🤗😘

[@julienpicamil]

@@Roseanna-wj4nr ho my god , that’s been a long time , hope you are keeping well Take care and merry Christmas

[@Roseanna-wj4nr]

@ We’ll come and visit you after Christmas. We’ve missed you so much and it is wonderful to have you back in the UK. We’ll have a yarn😂😂 and sample some of your great food 😋😋. Happy Christmas to you and your family, with lots of love to you all.💕😘💕🙂💕🎄✨☃️❄️🧑‍🎄🤶🎄❤️❤️❤️❤️

[@AjStack27th]

Finally, I found one to try to make my own. My daughter loves eating this with toasted bread with roasted pickle pepper. It was quite expensive per pound, so I was SEARCHING AROUND AND I FOUND YOUR CHANNEL. I’m excited about trying it tomorrow. Thank you for sharing. I enjoy watching.

[@julienpicamil]

@@AjStack27th thank you very much 🙏 hope it’s a success , try it with piccalilli it’s delicious 👌

[@AjStack27th]

@@julienpicamil yes I did and they love it, 😍really good thank you very much!

[@_J.F_]

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.

[@oneitalia2312]

My Friend ~ WOW!...... and I LOVE HAM HOCKS! You've made a Masterpiece there. Worth the effort - worth the wait! Did you put some on a beautiful slice of your fantastic bread? Mmmmm❤Julien, THANK YOU for all of your wonderful culinary ways and for sharing your secrets. (Did you eat the vegetables you used for the stock? Hope so!) Waiting for your next go-around. Stay Sweet 💕🌹🏆........ What will you bake for Valentine's Day on Feb. 14? Love you, Friend 🥇

[@julienpicamil]

Thank you very much 🙂 Nothing plan yet for valentine, we don’t really celebrate it 😂 Take care friend 😘

[@hannepetersen8123]

I will try this at home 👏🏻👏🏻👏🏻

[@michellebarlondsmith6243]

Merci

[@birchual-reality]

I love your videos there great

[@julienpicamil]

Thank you very much 🙏

[@robertarena5206]

can you show a an easy crusty bread recipe for loaves and or rolls. I've had German Brochen and enjoyed them very much but would love a a go to recipe for bread from you, a master!! thanks again

[@julienpicamil]

Is the sourdough to difficult?

[@henrys.5817]

Looks absolutely delicious

[@karineholveck7007]

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

[@julienpicamil]

😂

[@sheilaMagilicudy]

Looks devine! I love this type of food. You know growing up this was a cheap meal my mom made all the time. Vinegar on top with a little pinch of salt! Now here in B C Canada these are so expensive its crazy! pack of 3 small ones is over 12.00 Really enjoyed you making this and seeing your son eat it an enjoy it. Thank you

[@julienpicamil]

Thank you very much for you story Much bless 🙏

[@leacruz7311]

Your special guest is always around to taste😋

[@julienpicamil]

🤣😜

[@cassandrajean-louis8415]

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.👩🏾‍🍳

[@julienpicamil]

That’s a funny name It’s so good 👌👌

[@hollyday2313]

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 😋

[@cybermanne]

I remember that old video. I can see that you didn't cut that little braid since then. lol

[@СашаМаша-э5л]

😊🙏❤❤👍👍👍🍗🍖🌭😍👀

[@stevencox75]

looks great mate, next door has a pig they will want me to butcher, hocks and head for this and brawn

[@msgypsyqueen]

Honnêtement.... I like your first version better. You used more of the pork product - including some of that delicious PORK FAT! 😍

[@julienpicamil]

The porc meat is 100 times better in uk Agree

[@patsev13]

Mouai, bof, tu ne fait pas vraiment honneur à la France, tu manque sérieusement de préparation, fait des vidéo en français plutôt qu'en anglais! +* pour la recette.