Ever since I bought Pork and Sons last spring, I’ve been wanting to make the Terrine Jacquy — whenever I’ve been in France I’ve been fascinated by the sheer variety of potted terrines — they’re everywhere in a million variations. The last couple of years I’ve been doing food baskets for Christmas presents — trying to share the fruits of my garden and wildcrafted finds like dried morels — so I saw the Terrine Jacquy and thought how cool — those would be great in Christmas baskets — The original recipe is pretty simple — 5.5 pounds of pork belly,…