This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn more...).
By continuing to browse, you agree to their use (learn more...).
Pâté de campagne (Slideshow version)
Stage 1/12 : 30 min.
Cut 500 g pork belly draught, 700 g pork loin and 600 g belly (streaky) bacon into medium sized pieces, remove everything that is not soft: skin, bones, gristle, etc.Salt and pepper lightly, then weigh all the meat to arrive at a total (from which to calculate seasoning).