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Ingredients
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Meat
Liquids
Spices & Seasonings
Other
Method
Preparation
- 1
Prepare the Meat
Cut the pork shoulder into small cubes. Chop the bacon into small pieces.
- 2
Season the Meat
In a large bowl, combine the pork shoulder, bacon, salt, black pepper, thyme, nutmeg, and minced garlic. Mix well to ensure the meat is evenly coated with the spices.
Blending
- 3
Blend the Mixture
Pass the seasoned meat mixture through a meat grinder twice, or use a food processor to pulse it until it reaches a coarse consistency.
- 4
Add Brandy
Incorporate the brandy into the mixture until fully combined. Taste and adjust seasoning if necessary.
Cooking
- 5
Prepare the Mold
Line the pâté mold or terrine dish with plastic wrap, leaving enough overhang to fold over the top later.
- 6
Fill the Mold
Pack the meat mixture into the prepared mold, pressing down firmly to eliminate air pockets.
- 7
Cook the Pâté
Cover the mold with the overhanging plastic wrap and place it in a preheated oven at 160°C (325°F) for about 1.5 hours, or until the internal temperature reaches 70°C (160°F).
Cooling and Serving
- 8
Cool the Pâté
Once cooked, remove the mold from the oven, and allow the pâté to cool to room temperature. Then refrigerate for at least 4 hours or overnight.
- 9
Serve
Unwrap the plastic wrap and slice the pâté. Serve with crusty bread, pickles, or a salad.