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).