<Dl> <Dt> Straight </Dt> <Dd> Produced by progressively grinding equal parts pork and pork fat with a third ingredient, a dominant meat, which can be pork or another meat . The portions are cubed and then seasoned, cured, rested, ground and finally placed into the desired vessel . </Dd> <Dt> Country - style </Dt> <Dd> A combination of pork and pork fat, often with the addition of pork liver and garnish ingredients . The texture of this finished product is coarse . </Dd> <Dt> Gratin </Dt> <Dd> Has a portion of the main protein browned . </Dd> <Dt> Mousseline </Dt> <Dd> Very light in texture, utilizing lean cuts of meat usually from veal, poultry, fish, or shellfish . The resulting texture comes from the addition of eggs and cream to this forcemeat . </Dd> </Dl> <Dd> Produced by progressively grinding equal parts pork and pork fat with a third ingredient, a dominant meat, which can be pork or another meat . The portions are cubed and then seasoned, cured, rested, ground and finally placed into the desired vessel . </Dd> <Dt> Country - style </Dt> <Dd> A combination of pork and pork fat, often with the addition of pork liver and garnish ingredients . The texture of this finished product is coarse . </Dd>

Squab forcemeat with cepes anise and combava juice