After the cooked pork shoulder had spent the night in the refrigerator, I pulled the meat off the bones and trimmed off nearly all the fat. You can see that the meat was very lean, and it was very tender. Above right are the parsley leaves from our plant.
We ate the terrine cold, after it had spent 24 hours in the refrigerator. Alongside, we had hearts of palm (cœurs de palmier), artichoke hearts (cœurs d'artichauts), hard-boiled eggs (œufs durs), boiled potatoes, good bread, and red wine.
Here's the final preparation of the terrine. The cooked pork shoulder is laid out on a layer of chopped parsley leaves. Then there's another layer of parsley, another of pork, etc. — three layers of each. More chopped parsley goes on top. The cold pork broth with gelatine dissolved in it is poured over all. The dish goes into the refrigerator for 24 hours before it's served. The photo below shows the "volunteer" parsley plant in the greenhouse.