Pate de Champange, but rather de Ville

Had a country pate in mind when I started out but keeping on refining the robust country factor dropped for this for a finer result, so it turned out as “urban” pate. All in all, 1000g

500g Pork shoulder

150 g green Speck minced at ᴓ 3mm

150g pork shoulder

200g chicken liver Bended to a fine farce

Salt, curing salt, citric acid, Black Pepper, Pistachios, dried Barberry, Muscat, Onion, Parsley, 50ml white wine dry.

SV at 65° C for 100 min. Refrigerated overnight.

By far the best result of a pig pate in a while. The Barberry’s give a nice sour sweet fruitiness to it while the white wine brings in just the right acidity in combination with the barberries. The Chicken liver blends in perfectly with the pork. I had planned for duck liver, but its Duck time right now and I should have preorder at my source, so the chicken liver was on the end a good substitute.

The taste of the pate is just epic. One of the rare occasions you always make sure your ways inside are passing along the refrigerator.

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Comments

txabertheory_1513958

Thanks for a nice recipe! I gonna try this tomorrow night

stefanytill_1515577

Hmmm… it does look good! I have never cooked anything using wine, and it is a nice cause to try this. Can I use regular white wine, too, or does it needs especially this dry wine?

I wonder what wine would come with this dish. I would eat it with some red wine to taste better. I am not a sommelier, and all my choices depend on my own taste and experience.

But I really like to have some good Italian or German wine with the food I cook myself. It makes me feel like a lonely independent woman even though I have a husband and two kids. It’s like a trait or something.