Ingredients:

  • 1 lb (450 g) ground pork
  • ½ lb (225 g) pork fatback, cubed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp (5 g) salt
  • ½ tsp (2 g) black pepper
  • 1 tsp (2 g) ground cinnamon
  • ½ tsp (2 g) ground nutmeg
  • ¼ cup (60 ml) brandy or cognac
  • 1 large egg
  • ⅓ cup (80 ml) heavy cream
  • 2 tbsp (30 g) fresh parsley, chopped (optional)
  • 1 sheet of puff pastry
  • 1 egg, beaten (for egg wash)

Instructions:

  1. Finely chop onion and garlic. Cube pork fatback.
  2. In a food processor, combine ground pork, pork fatback, onion, garlic, salt, pepper, cinnamon, nutmeg, brandy, egg, and heavy cream. Pulse until well blended but not pureed.
  3. Transfer the pâté mixture to a bowl, cover, and chill for about 1 hour to develop flavors.
  4. Preheat the oven to 350°F (175°C). Grease the loaf pan or terrine mold with butter. If using puff pastry, roll it out and line the mold.
  5. Pack the chilled pâté mixture tightly into the mold. If using puff pastry, fold it over the top and seal.
  6. Place the loaf pan in a baking dish filled with boiling water. Bake in the preheated oven for about 50 minutes or until the internal temperature reaches 160°F (70°C).
  7. Let the pâté cool at room temperature for about 10 minutes before refrigerating until fully set (at least 2 hours). Serve chilled or at room temperature.