Pate Of Tete Du Cochon Recipe

Preparation Directions

1. 1

   Prepare the Meat

   In a large pot, add the pork head meat, pork fatback, shallots, garlic, thyme, bay leaves, salt, and black pepper. Cover with water and bring to a boil. Reduce heat and simmer for about 2 hours, or until the meat is tender.

2. 2

   Blend the Mixture

   Once cooked, remove the meat from the pot and let it cool slightly. Discard the bay leaves and thyme. Chop the meat finely or grind it in a food processor until smooth. Add the cognac and mix well.

3. 3

   Chill the Pate

   Transfer the mixture into a terrine or loaf pan. Smooth the top and cover with plastic wrap. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

4. 4

   Serve

   Slice the chilled pate and serve it with gherkins, whole grain mustard, and slices of grilled bread.