Meat Recipes

Boar head pâté

INGREDIENTS:

Per every 100kg. of meat to be treated:

Water ………………………..…...........................10 litres.

1009 CABEZA DE JABALÍ (Boar Head)........4400 gr.

ADVISED ELEBORATION PROCEDURE:

The meat mass must be formed by jowl (boar or pork face), ears, tongue and other meats from the head of the boar or pork.

1. – Use cutting machine to get pieces of 10 or 12 mm. but leave some bigger dice that will be use to adorn and let it have a thicker texture.

2.- Put it all, water with 1009 CABEZA DE JABALÍ (Boar Head) solved in it plus the meat mass, together on the kneading machine.

3. – Once the mass is kneaded, proceed to put it in the tins (moulds) before the cooking phase.

4.- The cooking temperature is between 75 and 80ºC, and must be left cooking in water or oven, during 1 hour  per every Kg of every piece.

5.- Once the cooking is over, let them chill to take them out of the tins (moulds) and the pieces are ready for packing or consumption.

REMARKS:

The original recipe refers to boar, but it is usually prepared or mixed with pork as it can be found more easily.

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