Country Pâté

Make the most of your meat "extras” with this recipe from The Meat Hook, a whole-animal butcher shop in Brooklyn, N.Y.

by Dani Yokhna
PHOTO: The Meat Hook


1 loaf, about 10 servings

Special Equipment:

  • disposable gloves
  • 1 10-by-4-by-4-inch terrine mold
  • digital probe or instant-read thermometer

  • 2 pieces pork caul fat or 1 pound bacon or thinly sliced back fat
  • 2 pounds boneless pork shoulder, ground
  • 1/2 pound pork liver, ground
  • 1 small shallot, minced
  • 2 grams freshly ground black pepper
  • 1 gram freshly ground white pepper
  • 1 clove, ground fine
  • 2 grams powdered ginger
  • 22 grams kosher salt
  • 1 gram pink curing salt
  • 1 large egg
  • 2 big pinches finely chopped rosemary
  • 2 big pinches finely chopped thyme


Preheat the oven to 275 degrees F. Line the terrine mold with the caul fat. Set aside.

Combine all the remaining ingredients in a large bowl and mix well with gloved hands. Press the mixture firmly into the lined mold, making sure there are no air pockets.

Place the mold in a large deep roasting pan and add enough cold water to the pan to come halfway up the sides of the mold (you’re making a water bath). Carefully place the pan in the oven and cook until the center of the terrine registers 150 degrees F, 1½ to 2 hours. Remove the pan from the oven and allow the terrine to cool in the water bath for 2 hours at room temperature.

Remove the mold from the water bath and place a baking sheet on top of it. Weight it down with a couple of heavy cans or a cast-iron skillet. Refrigerate the terrine overnight. The next day, remove the weights and the baking sheet. Carefully run a butter knife around the sides of the terrine mold, invert onto a platter, and thump it gently with the back of your hand to release the pâté. Slice and serve it cold, or wrap it tightly in plastic wrap; it will keep for about two weeks in the fridge. Do not freeze it, please.

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Find this recipe and more in The Meat Hook Meat Book, by Tom Mylan (Artisan Books, 2014); Photographs by Michael Harlan Turkell; Illustrations by Kate Bonner.

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