A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey.
Yield: makes Two 3" x 5 1/2" Loaves
- 3 Tbsp. olive oil
- 1 small yellow onion, peeled and finely chopped
- 4 cloves garlic, peeled and finely chopped
- 1 1⁄4 lb. pork liver, coarsely chopped
- 10 oz. lean pork belly or boneless shoulder, coarsely chopped
- 10 oz. leaf fat, coarsely chopped
- 1 tbsp. plus 2 tsp. salt
- 3⁄4 tsp. freshly ground black pepper
- 1⁄4 tsp. saltpeter (to preserve the color of the meat), optional
- 2 bay leaves
- Preheat oven to 350°. Heat oil in a small skillet over medium heat. Add onions and garlic and cook, stirring often, until soft, about 5 minutes. Transfer onions and garlic to a medium bowl and set aside to cool.
- Mix liver, pork belly or shoulder, and leaf fat together in a bowl, then pass mixture through a meat grinder fitted with the fine-hole disk into bowl with onions and garlic. Add salt, pepper, and saltpeter, if using, and mix well. Divide mixture between two 3" x 5 1⁄2" (2 1⁄4-cup) loaf pans and put a bay leaf on top of each.
- Set pans in a baking dish and add enough boiling water to dish to reach halfway up sides of pans. Bake until internal temperature of pâtés reaches 160° , about 45 minutes. Remove pans from water and set aside to cool. Pâté s will keep covered in the refrigerator for up to 1 week. Remove bay leaves before serving. Serve at room temperature, with dijon mustard and cornichons, if you like.