This classic country pâté, made exclusively from pork with a coarse mince, relies on robust seasoning from fresh herbs and aromatics for its signature flavor. Sourced from Les Cuisines Régionales de France: Brittany (Editions du Fanal), it's a staple of Breton culinary tradition.
Difficulty: Intermediate
Line the bottom of a glazed earthenware dish with 250-300 g of pork rinds, fatty side down, using several pieces to cover evenly. Blanch the remaining rinds in boiling water for 8-10 minutes, drain, and chop finely.
Chop the pork throat, bacon, and liver, then mix with the chopped rinds. Peel and chop the onions. Wash the parsley, pat dry, remove stems, and chop the leaves. Combine the parsley, onions, and all meats. Season generously with salt and pepper.
Sprinkle crumbled thyme over the rinds in the dish. Add the stuffing mixture, then cover with additional rind or pork belly, tucking edges neatly. Top with bay leaves. Preheat oven to 240°C.
Bake for 10 minutes, then reduce to 110°C and cook for 1 hour 30 minutes. The top should be golden-brown. Cool completely, then refrigerate for 24 hours.
Serve by slicing directly from the dish—ideal in a deep oval earthenware gratin.
Recommended pairing: Local Breton wines from regional markets.
Source: Les Cuisines Régionales de France. Brittany. Editions du Fanal.
