Pâté de Campagne

Ingredients

• 500 gpork shoulder — cut into cubes
• 250 gpork liver — trimmed
• 150 gsmoked bacon — diced
• 1shallot — finely chopped
• 2 clovesgarlic — minced
• 2eggs
• 60 mlbrandy or Cognac
• 1 tspthyme
• 1 tspquatre épices
• to tastefine salt and black pepper

Method

1. Begin by preparing the meats. Trim any excess fat from 500 g of pork shoulder and cut it into small cubes, around 1 cm in size. Do the same with 250 g of pork liver, ensuring all pieces are similar in size for even cooking. Dice 150 g of smoked bacon into small pieces, removing any tough rind. This will ensure a smooth texture in the final pâté.
2. Peel and finely chop 1 shallot and 2 cloves of garlic. In a small pan over medium heat, melt a knob of butter. Add the shallot and garlic, cooking gently until they are soft and translucent but not browned, about 3 to 4 minutes. This will infuse the pâté with a sweet and aromatic base.
3. In a large mixing bowl, combine the prepared pork shoulder, pork liver, and bacon. Add the softened shallot and garlic mixture. Crack in 2 eggs, pour in 60 ml of brandy or Cognac, and sprinkle with 1 tsp of thyme and 1 tsp of quatre épices. Season generously with fine salt and black pepper, mixing thoroughly with your hands until all ingredients are well incorporated.
4. Preheat your oven to 160°C (320°F). Line a terrine mold or loaf pan with parchment paper, allowing some overhang for easy removal later. Spoon the meat mixture into the mold, pressing it down firmly to eliminate any air pockets and ensure a dense, even texture.
5. Cover the terrine with a lid or foil. Place the mold in a larger baking dish and fill the dish with hot water halfway up the sides of the mold to create a bain-marie. Bake in the preheated oven for about 1.5 hours, or until the pâté is firm to the touch and a skewer inserted in the center comes out clean with clear juices.
6. Remove the terrine from the oven and let it cool in the water bath for about 15 minutes. Then, carefully lift it out and allow it to cool to room temperature on a wire rack. Once cooled, place a weight on top of the pâté and refrigerate for at least 12 hours to allow the flavors to meld and the texture to set.
7. Before serving, remove the pâté from the mold using the parchment overhang. Slice it into thick pieces and arrange on a platter. Serve at room temperature, accompanied by crusty bread and cornichons, to enjoy the full rustic flavor and hearty texture of this traditional French dish.