Pork pate with fat


  • 1.5 kilogram pork breast
  • 30 grams salt
  • 2 bay leaves
  • 1 pinch of thyme
  • 250 grams lard
  • 1 pinch of thyme
  • 1 pinch of cinnamon
  • 1 pinch of cloves
  • 1 pinch of pepper

Preparation method (receipt)

Cut the bacon into cubes, add salt and spices, leave for 2 hours. Fry the pork over low heat, pour into a separate bowl heated with oil, remove the bay leaf. Skip pork through a meat grinder, mixed with fat, put in a jar, cover with melted pork lard.

pork salt bay leaves thyme pork lard thyme cinnamon cloves pepper