Pork liver

Foie de porc

What it is

Every pâté de campagne rests on it, and on a ratio the charcutiers hold to: roughly one third liver to two thirds pork, fat included. It is not there for flavour alone — its proteins are what set the terrine, and swapping in calf's liver gives a pâté that tastes politer and slices badly.

In the kitchen

Soak the cubes an hour in milk and throw the milk away; that pulls the bitterness which survives cooking. Never blend the mix warm and never grind it twice — the emulsion breaks and the terrine comes out grey and grainy.

Goes with

Pork Fatback (green back fat) Onion Quatre-épices Cognac Thyme Garlic Egg

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

Something wrong here, or missing? Tell us