This is a recipe I make every weekend, so that during the week I can rush in from the farm, kick off my boots, and have a wholly delicious and nutritious sandwich meat in a flash, accompanied by some good cheese, a crusty bread, fresh greens, and mustard. Yield: one 4-pound loaf.
Directions: Grind 1 pound of the pork lean trim and all the fat, plus the liver or heart, garlic, onion, and parsley, through the coarse plate of the meat grinder, then through the fine plate. Set aside.
Grind the rest of the pork lean trim and the hazelnuts through the coarse plate. Add to the meat and fat mix. Chill it in the refrigerator.
Combine the egg, crème fraîche, brandy or port, and orange zest to make a…