Ingredients (Serves 8-10)
- 1.5 kg pork throat
- 500 g pork liver
- 250 g country ham
- 1 sheet caul fat
- 4 garlic cloves
- 2 onions
- ½ bunch flat-leaf parsley, chopped
- 5 cl Armagnac (or Cognac)
- 4 eggs
- 100 g cream
- ½ tsp quatre épices
- Pinch Espelette pepper
- Salt and ground pepper, to taste
Preparation Time: 35 minutes (plus 24 hours marinating + 2 days chilling)
Difficulty: Intermediate (2/5)
Drawing from years perfecting traditional French charcuterie, this country pâté delivers rich, melt-in-your-mouth flavor with rustic authenticity.
Instructions
- Grind pork throat, ham, and liver through a meat grinder. In a large bowl, mix with crushed garlic, chopped parsley, Armagnac, beaten eggs, cream, salt, pepper, and spices. Cover and marinate in the fridge for 24 hours.
- Preheat oven to 180°C (thermostat 6). Line terrine with caul fat overhanging edges. Add mixture, fold caul over, lid on, and bake in bain-marie for 2 hours.
- Cool completely, then refrigerate 2 days for flavors to meld.
- Serve thick slices with cornichons and pickled pearl onions.
