Breton pâté

Ingredients

8 servings

• 250 g organic onions
• 375 g pork throat
• 375 g pork fat back + 1 piece to line the bottom of the dish
• 500 g pork liver
• 750 g cooked and boned pork head
• 300 g pork head cooking juices
• 1 caul fat
• 20 g chervil
• 39 g Guérande salt
• 9 g pepper

Steps

1. 1

   Cook the pork head in a broth in a Dutch oven for 12 hours.

2. 2

   Debone the head to keep the meat. Reserve the cooking juices.

3. 3

   Mince all the pork cuts: the throat, the head meat, the liver, and the fatback.

4. 4

   Mince the onions and the chervil.

5. 5

   Mix half of the pork with half of the onions, chervil, Guérande salt, and pepper by hand in a bowl.

6. 6

   Add the other half of the ingredients and mix.

7. 7

   Bring the head cooking juices to a boil.

8. 8

   Add the broth to the mixture in two batches.

9. 9

   Cover the bottom of the terrine with a piece of fatback.

10. 10

    Pour the preparation into the terrine.

11. 11

    Soak the caul fat in water, then place it on top of the terrine.

12. 12

    Place in the oven at 180°C (356°F) for 2.5 hours.

13. 13

    Let cool.

14. 14

    Slice the terrine and enjoy with bread and pickles.