We have a deep love for the traditions of country cooking. That involves utilizing all of the animal raised and slaughtered on the farm. When presented with a whole carcass (the farmer ate some and preserved the rest) one of the ways to use some of the less desired cuts was to grind and bake as a pate. I hope to document this year’s salumi/pate in pictures!
Above left is this week’s pate in progress and on the right is a pork pate with carrots, turnips and mushrooms.