BRETON COUNTRY PATE

Le Breton country pâté is a pure pork pâté made from meats, pork offal and onions.

Formerly in the countryside, each family (peasants, agricultural workers, craftsmen…) raised one or two pigs per year. Bought at the fair or on a farm, they were "fattened like princes" for at least 6 months. When the animal had reached a weight of around 100 kg, it was killed (generally between October and May), salted, and sparingly consumed throughout the year; which guaranteed self-sufficiency, the survival of the family.
In fact, Breton country pâté is a charcuterie product that was traditionally made in Breton families. All the edible parts of the pork were used, including the livers considered a noble part, thus giving the pâté its pink color and its very specific taste. The abundance of local vegetable crops explains the introduction of onions, their fruity flavor blending perfectly with the meaty flavor. According to the IGP approved in 2014, the Breton country pâté must include more than 25% of skinned throats, more than 20% of liver, more than 5% of cooked rinds and at least 5% of fresh onions. Its manufacturing area is limited to historic Brittany.

Level of difficulty: easy
Preparation time : 30 min
Rest time : -
Cooking time : 1 50 h min
Total time : 2 20 h min
6 people
500 g of fresh fatty bacon
400 g of fresh pork rinds
350 g of pork throats
300 g of pork liver
1/2 pork strainer
150 g of onions
2 bay leaves
2 sprigs of thyme
1 / 2 bunch of parsley
salt pepper

Preparation:

  • Cover the bottom of a terrine with rinds, the fat side down.
  • In a saucepan of boiling water, blanch the rest of the rinds for 8 to 10 minutes.
  • Drain and finely chop.
  • Preheat the oven in static mode to 240 ° C.
  • Chop the other meats and mix with the rinds.
  • Peel and chop the onions.
  • Wash and chop the parsley.
  • Mix the parsley, onions and pork with the bacon and rinds.
  • Salt and pepper.
  • Crumble the thyme over the rinds in the bottom of the dish.
  • Pour the stuffing on top and place the strainer to cover the stuffing, tucking in around the edges.
  • Lay the bay leaves on top.
  • Bake for ten minutes.
  • Reduce the temperature to 110 ° C.
  • Continue cooking for 1 hour 30 minutes.
  • Go out and let cool.
  • Enjoy and store in the refrigerator.

Quote about cooking:

“Good food is honest, sincere and straightforward.”

Elisabeth david