Today, I'm sharing my method for making homemade country pâté, from preparing the meat mixture to jarring and sterilizing it.

There are many ways to make country pâté. Meats used, proportions, seasoning, herbs… everyone has their own methods. Here, I'll simply show you my approach, highlighting the choices that, for me, give the desired result.
I'll demonstrate all the steps, the little tips and tricks, preparing the meat mixture, letting it rest, filling the jars, sterilizing, and finally, presenting the finished product.

As always, the quantities and recipe details are provided in the video.

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Video links:
Chicken stock:
Faire son fond de volaille maison : simple...
Homemade chorizo-style sausage:
Saucisses Chorizo maison
Homemade guanciale:
Guanciale Maison : Pour la Vraie Carbonara
Deboning a pork shoulder:
Désosser et trier une épaule de porc : je ...
Wild garlic: harvesting and three preparations:
Ail des ours : 3 préparations incontourna...

⚠️ Storage: Keep the jars in a Store in a cool, dry place away from light. The shelf life cannot be guaranteed by the heat treatment alone. As a precaution, I prefer to consume my pâtés within a year.

Ingredients — per kilo of meat
Meats:

Rabbit liver: 20%
Pork shoulder: 20%
Pork belly: 30%
Pork jowl: 30%
Seasoning:

Salt: 16 g
Sugar: 4 g
Ground pepper: 3 g
Rabelais spice blend: 1 g
Other ingredients:

Egg: 1 per kilo
Heavy cream: 5 cl
Alcohol: 5 cl — or 7 to 8 cl according to your taste
Chicken stock, flavored with herbs: 5 to 10 cl
Garlic
Shallot
Parsley
Bay leaf
Thyme
Rosemary

Country pâté — classic and simplified version, per kilo of meat
Liver: 30%
Pork jowl: 35%
Pork belly: 35%
Salt: 16 g
Ground pepper: 2 to 3 g
Spice of your choice: 1 g
Alcohol of your choice: 5 cl
Heavy cream: 5 cl
Egg: 1
Chopped parsley: 10 g
Chopped shallot: 30 g