Preheat the oven to 375 degrees.
Soak the caul fat in water, just to cover; add vinegar and soak 15 minutes until pliable, rinse 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.
Season with salt, pepper, spices and eggs.
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 1 ½ hours in the oven. Cool before serving. This can keep in the fridge for 48 hours.