Made exclusively from pork, this typically "country" pâté, with a large mince, needs to be well seasoned with fine herbs and aromatics.
Difficulty:[usr 2]
Take a piece of 250 to 300 g from the rinds and cover the bottom of a glazed earthenware dish, placing the fatty side against the bottom. You can take several pieces, as long as the bottom of the dish is evenly lined. Blanch the remaining rinds for 8 to 10 minutes in a pot of boiling water, then drain and chop finely.
Also chop the other meats (throat, bacon and liver) and mix them with the rinds. Peel and chop the onions. Wash the sprigs of parsley, squeeze them dry, cut the stems and chop the leaves. Mix parsley, onions and pork with the bacon and rinds. Season with 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 well, tucking it in along the edges. Lay the bay leaves on top. Preheat the oven to 240°C.
Put the dish in the oven for ten minutes, then lower the temperature to 110°C and continue cooking for 1 hour 30 minutes. Remove the dish from the oven:the top of the pâté should be golden brown, almost brown. Let it cool completely and then refrigerate it for 24 hours.
This pâté cooked in the dish is also cut in the dish (this may be a fairly deep oval earthenware gratin dish) into thick slices.
Recommended drink:local wine from Brittany markets.
Source:Les Cuisines Régionales de France. Brittany. Editions du Fanal.
