Farmer’s Pie

8 narrow slices of breakfast bacon.

Put the belly, tenderloin and liver through the mincer. Water anchovy fillet and chop finely, press garlic, crush juniper berries and peppercorns. Knead the meat mixture with the lard, incorporate garlic, red wine, anchovies and spices Spread a loaf pan with 6 slices of bacon. Fill with the meat mixture and cover with the remaining bacon.

Put the dish in the juice pan or in a larger one.

Put both pans in the oven heated to 150 degrees.

Pour hot water into the outer one.

Cook for 2 hours, the pâté is good when light pink juice comes out when pierced.

When cooked, pour off fat & let pâté sit, weighted down with a weight, for 1 to 2 days.

Turn out & cut into slices.

Moreover, the meat must not become warm during the process and certainly not denature. (

For pâtés in loaf pans, it is useful to line the pan with parchment paper to avoid unpleasant surprises when toppling.

Keep the meat tureens in a cool place for 1 to 2 days.

Preparation 40 min.

Our tip: use a bacon with a strong taste – this way you will give this dish a special touch!

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