Preheat the oven to 375°F. Place the caul fat in a large bowl and cover with water; add vinegar and soak for 15 minutes until pliable. Rinse caul fat in cold water, dry and lay it flat on a work surface.

Meanwhile, mix the pork, beef, onion, fruit, nuts and herbs. Soak the bread crumbs in milk, then add to the meat mixture. Stir in eggs, spices and salt and pepper, to taste.

Roll the mixture up in the caul fat, press into terrine mold or alternatively place in an oven proof dish. Pour the wine over top. Cook 1½ hours in the oven. Cool before serving. This can keep in the fridge for 48 hours.