Meat Recipes

Pork liver pâté

INGREDIENTS:

Per every 1000gr. of meat:

Salt ..............................................20 g.

602FLAGE.....................................20 g.

603TAFOSF.................................... 4 g.

502BENGLIMOHO........................... 4 g.

404PIRASAL……...............................3 g.

1033PATÉ HÍGADO de CERDO.........5 g.

ADVISED ELEBORATION PROCEDURE:

The meat mass must be formed by fat from the pork side (belly) and its liver, per every 1000gr of fat we will add from 150 to 300 gr. of liver.

1. - Once the liver pieces are washed, let them repose for 24h at a temperature between 0 a 2 ºC.

2.- Season the liver with the product PATÉ HÍGADO de CERDO (PORK LIVER PÂTÉ), the indicated dose of salt and the product PIRASAL, and leave them again for  24 hrs in the fridge.

3. – We will cut and scald (see remarks) the fat with milk; half a litre of milk per every 1000gr of fat. Then we will put it on the Cutter and add the other ingredients to start the machine at its (generally) first speed.

After a while, we will add the seasoned liver and put the Cutter at its (generally) second speed until the texture of pate is achieved.

4.- It must be packed at hot temperature, it can be packed in closed tin (mould) to cook it in water or in a little pot to cook it in an oven.

If the cooking is in water, the water must be at 90ºC; if in an oven, it must be at 100 ºC.

In any case, to finish the cooking, the inner part of the paté must be between 80 and 85 ºC.

REMARKS:

In order to avoid the separation or segregation of the fats, very important: the scalding phase of the fat must be boiling, thus the heat chain won’t be broken, even if it all is carried out in a Cutter at 2 mm and kneading.

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