Pate de Campagne

Country style pate with currants and wrapped in prosciutto de San Danielle. This is probably the last terrine that I will make for Caviar and Bananas as I move to my new job at Red Sky. This was made simply out of pork shoulder, fat back, thyme, and fall inspired spices. Making terrines is a soothing process for me. It reminds me of my early days at Slightly North of Broad, where I was first taught how to make these. I also enjoy knowing that I am continuing a longtime tradition of creating these jewels of the charcuterie.

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~ by Schwarvin on September 12, 2008.

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