The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Country Pâté


3 pounds pork shoulder

2 pounds fatback

1 pound chicken livers, cleaned (or pork if available)

½ cup white wine

½ cup brandy

1 onion, minced

1 tablespoon puréed garlic

Pinch of sugar

1 cup parsley, chopped

9 teaspoons salt

10 teaspoons white pepper

3 1/2 teaspoons sel rose (pink salt)

2 teaspoons 4-spice

1 cup pistachios


  1. Cube the pork, fat, and livers.
  2. In a small saucepot, combine wine, brandy, and onion. Reduce to a glaze. Refrigerate.
  3. When the reduction is cool, coat the meat with the glaze and herbs. Refrigerate overnight.
  4. Partially freeze the meat mixture.
  5. Grind on medium die. (If you don’t have a meat grinder, ask your butcher to grind your meat at purchase.)
  6. In a stand mixer, paddle until pâté becomes tacky in texture, then fold in pistachios.
  7. Pack into a terrine mold lined with plastic wrap. Cover with foil.
  8. Place terrine in a water bath (a roasting pan that has enough warm water to cover the terrine at least halfway up). This will ensure even cooking.
  9. Bake at 325 degrees until 145 internally(roughly 2-2 1/2 hours).
  10. Serve chilled with pickles and mustard. It also makes a great sandwich.
Print Recipe