Jul 14 2026
Restaurants›Atlas›Atlas Charcuterie Recipe

Atlas Charcuterie Recipe

Inspired by Atlas
Time4h
Serves6

pate ne crute, foie gras terrine, chicken liver parfait, wagyu bresaola, farmhouse terrine, squab sausage

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pâté en Croûte

Foie Gras Terrine

Chicken Liver Parfait

Wagyu Bresaola

Farmhouse Terrine

Squab Sausage

Method

Pâté en Croûte

  1. 1

    Prepare the Filling

    In a large bowl, mix the ground pork, chicken livers, onion, garlic, thyme, salt, and pepper until well combined.

  2. 2

    Wrap in Pastry

    Roll out the puff pastry and line a loaf pan. Fill with the meat mixture, fold over the pastry, and seal the edges. Brush with beaten egg.

  3. 3

    Bake

    Bake in a preheated oven at 180°C (350°F) for 45-50 minutes until golden and cooked through.

Foie Gras Terrine

  1. 4

    Prepare the Foie Gras

    Soak the gelatin sheets in cold water. Blend the foie gras with port wine, salt, and white pepper until smooth. Melt the gelatin and mix it in.

  2. 5

    Mold and Chill

    Pour into a terrine mold and refrigerate for at least 4 hours to set.

Chicken Liver Parfait

  1. 6

    Sauté the Livers

    In a pan, melt butter and sauté onions until translucent. Add chicken livers and cook until no longer pink. Deglaze with cognac.

  2. 7

    Blend

    Transfer to a blender, add cream, salt, and pepper, and blend until smooth. Pour into jars and refrigerate until set.

Wagyu Bresaola

  1. 8

    Season the Beef

    Rub the wagyu beef with salt and pepper and let it cure in the fridge for 24 hours.

  2. 9

    Slice and Serve

    Slice thinly and drizzle with olive oil before serving.

Farmhouse Terrine

  1. 10

    Prepare the Mixture

    In a bowl, mix the ground pork belly and liver with onion, thyme, salt, pepper, and bay leaves until well combined.

  2. 11

    Mold and Bake

    Transfer to a terrine mold, cover, and bake in a water bath at 160°C (320°F) for 1.5 hours.

Squab Sausage

  1. 12

    Prepare the Sausage Mixture

    Combine the ground squab meat with pork fat, salt, pepper, and sage in a large bowl.

  2. 13

    Stuff the Casings

    Stuff the mixture into hog casings and twist into links. Poach in simmering water until cooked through.

More from Atlas