1 post tagged “professioal charcuterie series”
What better reason to start making one's own. Euro/£ currency appreciation and the local supplier had run out of stock. Gorgeous French pate.
Shoulder, belly and pork livers were minced and seasoned with onions and parsley. Wine to marinate. Lots of herbs and spices. Vacuum-packed into the water bath for 5hours at 70oc.
Drain off fluids. Vacuum- packed. Refrigerate. Place a weight on top.
Leave for a few days.
Et voila.
Serve chilled, with bread, wine and great company.
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