Pork pate with bacon and country-style ham

6 servings

200 minutes

Pork pâté with bacon and ham in a rustic style is a true embodiment of French gastronomy, filled with rich flavor and refined texture. Its history traces back to rural France, where local chefs created dishes from simple yet hearty ingredients. The combination of tender pork mince, aromatic bacon, and savory ham along with herbs and cognac gives the dish a special depth of flavor. This pâté is perfect for both festive dinners and cozy family gatherings. Served chilled and sliced, it pairs wonderfully with crispy baguette and pickled vegetables. Its rich taste, delicate texture, and aroma of Provençal herbs make it an indispensable delicacy for true gourmets.

Energy value per serving

• Calories: 1144.6
• Proteins: 55.9g
• Fats: 90.5g
• Carbohydrates: 8.3g

Ingredients

• Cognac: 0.8 glass
• Butter: 3 tbsp
• Onion: 240 g
• Bacon: 24 pc
• Minced pork: 1.2 kg
• Garlic: 3 clove
• Salt: 2.5 tsp
• Dried thyme: 2.5 tsp
• Freshly ground black pepper: 1 tsp
• Ground allspice: 1.5 tsp
• Chicken egg: 2 pc
• Whipped cream: 65 ml
• Ham: 170 g

Cooking steps

1. Preheat the oven to 180 degrees.

2. Bring the cognac to a boil and cook until reduced to 0.5 cup, about 1.5 minutes. Cool down.

   Required ingredients:

   • Cognac: 0.8 glass

3. Melt the butter in a large skillet over medium heat and add very finely chopped onion. Sauté for about 8 minutes until soft, without browning.

   Required ingredients:

   • Butter: 3 tablespoons
   • Onion: 240 g

4. In a large bowl, mix the minced meat and 10 finely chopped pieces of bacon. Knead well with your hands.

   Required ingredients:

   • Bacon: 24 pieces
   • Minced pork: 1.2 kg

5. Add sautéed onions, minced garlic, 2.5 teaspoons of salt, thyme, allspice, and black pepper. Mix well and add lightly beaten eggs, cream, and cognac. Knead everything well by hand.

   Required ingredients:

   • Onion: 240 g
   • Garlic: 3 cloves
   • Salt: 2.5 teaspoons
   • Dried thyme: 2.5 teaspoons
   • Freshly ground black pepper: 1 teaspoon
   • Ground allspice: 1.5 teaspoon
   • Chicken egg: 2 pieces
   • Whipped cream: 65 ml
   • Cognac: 0.8 glass

6. Line the bottom and sides of the loaf pan with pieces of bacon, then add half of the minced meat and press lightly. Slice the ham into thin pieces and spread it over the minced meat. Next, add another layer of minced meat, smooth it out, and tightly cover it with the remaining bacon. Cover the pan with foil.

   Required ingredients:

   • Bacon: 24 pieces
   • Minced pork: 1.2 kg
   • Ham: 170 g
   • Bacon: 24 pieces

7. Place the dish in a deep baking tray and fill it with water up to the middle of the dish. Bake for about 2 hours and 15 minutes, until the internal temperature of the pâté reaches around 70 degrees.

8. Place a small weight on top of the pâté and let it cool overnight.

9. Place the pâté mold in hot water for 3 minutes, then flip it onto a plate, remove excess fat, and cut into pieces.