Smoked Pigs Cheek Pate

A gutsy, rich and savoury pâté that is also rather elegant and smooth, wrapped in our house-smoked bacon. A whole terrine will serve 10-12 as a hearty starter or up to 25 for canapés or as part of a large buffet. Pigs’ cheeks are a wonderful cut for pâté – deeply flavoursome yet rich and silky when cooked. We cure our pigs’ cheeks and smoke them over oak, then braise overnight with bay leaves and carrot until they are soft, unctuous and falling apart. The cooked cheeks are then mixed with buttery, caramelised onions and garlic and blended with pork liver, cream, parsley and white pepper until smooth, then poured into a traditional terrine mould which has been lined with smoked bacon and baked until just cooked. Serve with crusty baguette or toasted sourdough, cornichons and our tangy Beetroot & Horseradish ‘Everything’ Chutney.