parallel said:When you say 1 liver (porc/veal) how much chest and throat do you add? And does it matter if chest/throat are porc or beef (it's basically just minced meat right?)Ailén said:Ingredients:
1 porc(veal) liver (or a mixture of liver, chest and throat - we get it from the butcher, already ground, and it's super cheap)
10 slices of smoked bacon
2 cups lard
1 tbs salt
1 tsp pepper
A pinch of ground nutmeg
1 tsp thym
1tsp dried garlic
1 tsp dried onion
(you can modify the quantity of spices according to your personal taste)
See above. You can EITHER use 1 whole liver, OR a mixture of liver chest and throat. Our butcher makes the mix (all ground up together) with 1/3 of each, but you can experiment. The good thing about the chest is that it is super fatty, and liver adds lots of nutrients but it is a bit higher in protein than in fat. So, if you are going to eat it for the ketogenic transition, you can always add extra lard once it's cooked. I hope it's clearer now.
It doesn't matter whether it's porc of beef, no. We just get porc because it is cheaper. But veal liver paté is delicious IMO.