Recipe for black pork pâté with Floc de Gascogne

A guaranteed, homemade treat: the recipe for black pork pâté with Floc de Gascogne. A safe bet to enhance your aperitif toasts and cold starters.

Recipe for black pork pâté with Floc de Gascogne

Ingredients for 1 kg of pâté

• 500 g of Black Pork
• 400 g pork throat
• 100 g of liver
• 1 onion
• 1 teaspoon of 4 spices
• 20 g of salt
• 2 g of pepper
• 1 egg
• 15 – 20 cl of Red Floc de Gascogne (adjust according to your tastes)

Preparation of pork pâté:

• Step 1: Preheat the oven to 180°C (thermostat 6)
• Step 2: Peel the onion and chop it into small pieces.
• Step 3: Chop the 3 meats in a grinder (especially not in a food processor or blender)
• Step 4: In a large container, put all the ingredients and mix. The little extra is to knead everything with your hands.
• Step 5: For cooking, use a terrine and place the pâté mixture in it.
• Step 6: Cook in a bain-marie oven at 200°C for around 1h30, covering with aluminum foil.
  Remove the aluminum foil and bake for 15 minutes.
  Remove the terrine from the oven, let cool.
  Place a weight on top to pack it well. Refrigerate for at least 12 hours.
  Enjoy this pâté on nice slices of country bread accompanied by a chilled glass of white or red Floc de Gascogne and a few pickles.

Tasting advice: :

Servir frais.
A conserver, au frigo après ouverture.

Chef’s tips

• We advise you to choose AOC-AOP Porc Noir de Bigorre, Porc Noir Gascon or IGP Porc du Sud-Ouest.
• If you take chicken livers, remember to remove the nerves.
• For better conservation of your pâté, we advise you to sterilize it. To do this, once you have kneaded all the ingredients, place the preparation in canning jars, packing it well and immediately cook in a sterilizer (heat treatment) for 3 hours at 100°C. You can put a bay leaf on top before closing.