Coarse Pork Pàté

There is really very little difference between French pâtés and terrines and English potted meats. The word ‘pâté’ means paste, and that is virtually what potted meat is, meat reduced to a paste so that it can be kept in a pot. This recipe borrows from all traditions. It’s cooked in a style usually associated with the French confit (meaning ‘preserved’). It is then shredded and covered with its own fat, rather like the French rillettes, but potted meats were covered with fat t