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MarketBasket: It's country terrine time

Terrine Time Nick Macri has big plans for La Divisa Meats, his makeover of the Border Springs lamb stand at the Reading Terminal Market, where he used to work. Aside from selling other kinds of locally sourced meats, as well - veal from Birchrun Hills Far

Country terrine ( Lower ) and the liver pate from La Divisa in Reading Terminal. ( DAVID SWANSON / Staff Photographer )
Country terrine ( Lower ) and the liver pate from La Divisa in Reading Terminal. ( DAVID SWANSON / Staff Photographer )Read more
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Terrine Time

Nick Macri has big plans for La Divisa Meats, his makeover of the Border Springs lamb stand at the Reading Terminal Market, where he used to work. Aside from selling other kinds of locally sourced meats, as well - veal from Birchrun Hills Farm, pork from Country Time - he has begun crafting the kind of charcuterie that won him a reputation during his chef stint at Southwark. Cured salumi should appear in a month. But Macri's half-pound terrines are already hard to resist. The coarse-ground country terrine is full-flavored, pink, and rustic with garlic. The darker, brandied liver terrine has an extra earthy creaminess that's irresistible. Sounds like it's time for a pâté party.

- Craig LaBan

Country terrine, $10.99 half-pound; liver terrine, $8.99, La Divisa Meats, Reading Terminal Market, 215-627-2100

Salty, buttery bits

While you're at Reading Terminal, round out your cocktail-party spread with something from Valley Shepherd Creamery. In addition to the purveyors' cave-aged cheeses, they offer Monkey Crackers, baked for them by Flying Monkey Bakery at the Terminal. The butter crackers, made with flour, milk, butter, and salt, are especially addictive.

- Samantha Melamed
Monkey Crackers, $13.99 a pound, Valley Shepherd Creamery, Reading Terminal Market, 267-639-3309

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