Basque Pâtés

Name: Basque Pâtés
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 3 h
Cuisine: French
Ingredients: 1¼ pounds (650 g) whole pork belly or 1 pound (500 g) minced pork belly; 1¼ pounds (650 g) whole pork belly or 1 pound (500 g) minced pork belly; 1¼ pounds (650 g) boneless pork shoulder or 1 pound (500 g) minced pork shoulder; 1¼ pounds (650 g) boneless pork shoulder or 1 pound (500 g) minced pork shoulder; 1 small fresh Espelette pepper or 1 teaspoon ground Espelette pepper.; 1 small fresh Espelette pepper or 1 teaspoon ground Espelette pepper.; 3 teaspoons salt; 3 pinches freshly ground pepper; 1 large egg; ¼ cup (60 g) heavy cream; ¼ cup (50 g) cherry jam

Preparation info

Makes
6
Servings

Difficulty
Easy
Ready in
3 hr

Appears in

French Charcuterie at Home

By Gilles Verot and Nicolas Verot

Published 2024

About

Ingredients

1¼ pounds (650 g) whole pork belly or 1 pound (500

Europe
France
Starter
Gluten-free

Method

Using a knife, remove the rind and any bones from the pork belly, making sure to keep the fat on the belly (see Workshop).

Chop the pork belly and pork shoulder into approximately ¼-inch (7mm) pieces (see Workshop). Set aside.

If using fresh Espelette pepper, halve and remove the seeds, then chop fin