North African Camel Terrine
This fancy terrine is made using flavors of North Africa: preserved lemon, pistachio and za'atar spiced camel sausage. We make the camel sausage inlayt in house using feral Australian camel. The main forcemeat of this terrine is similar to our Country Pate, made with pork, cream, eggs, breadcrumb and spices.
This whole terrine will yield 12-14 generous slices.