Pate De Campagne with Pink Pepper

* 4-6 servings

Cut half of the pork, calf’s liver and green bacon into small cubes and put them in a suitable bowl. Season with salt, pepper and thyme, add the Calvados and mix well. Cover and place in the refrigerator for 30 minutes.

Rinse and pluck the parsley. Remove the peel from the shallots and garlic and put them, together with the parsley, beef tenderloin, remaining pork, calf’s liver and green bacon, through the finest disc of the meat grinder.

Add the marinated meat with the egg. Season heartily with salt, pepper cayenne pepper and new spice. Add the pink peppercorns and mix everything together well.

Preheat the oven to 180 degrees. Spread a baking dish of 1 l capacity with the bacon slices and fill it with the meat mixture. Decorate with thyme sprigs and bay leaves and cook in a water bath in the heated oven for 90 minutes. When cooled down, put the terrine in the refrigerator for one night. The terrine will keep in the refrigerator for up to 1 week. Serve with cornichons, pearl onions and farmhouse bread.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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