Krave Kountry-Style Pork Paté

Krave Kountry-Style Pork Paté  
(with Full-Flavor and Low-Fat choices)

Char cuter.. who?  Well, for starters, it’s pronounced ‘shar koot eree’.   Actually, most of you are probably aware of (and have repeatedly enjoyed) the culinary delights of charcuterie meats.    

Wikipedia defines it as  “…the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork.…Originally intended as a way to preserve meats before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.“

Think of prosciutto, copa, salame, sausages and patés, and, uh, jerky?  You bet jerky!!  These are all examples of charcuterie.  Sounding better?  Well, charcuterie also happens to be in the ‘foody’ limelight these days, so our Krave chef decided we need our own jerky charcuterie recipe.  

Depending on how fat-conscious you are, we’ve included a recipe chock full of complex flavors, or a low-to-no fat version – but still loaded with flavor, thanks to Krave Jerky!


Ingredients:

Full-Flavor Version
2 pounds ground pork
1/2 cup diced Kalamata olives
1/2 cup diced onion
1 clove garlic, minced or mashed
1/2 cup finely chopped parsley
1/2 cup diced Krave Sweet Chipotle or Chili Garlic Jerky
1 Tbsp. Herbs d’ Provence
1 tsp. Kosher salt
1/2  tsp. ground pepper
1/2 pound chicken liver, finely chopped
2 eggs, beaten

Low-Fat Version
2 pounds extra-lean ground pork
1/2 cup diced Kalamata olives
1/2 cup diced onion
1 clove garlic, minced or mashed
1/2 cup finely chopped parsley
1/2 cup diced Krave Sweet Chipotle or
Chili Garlic Jerky
1 Tbsp. Herbs d’ Provence
1 tsp. Kosher salt
1/2  tsp. ground pepper
ADD:   peas, SD tomatoes, more ground pork and more chicken liver

Preparation:
Combine all ingredients and mix well. Press tightly into three 1-pound aluminum mini loaf tins.  Bake at 350°F for 45 minutes.  Remove loaves from oven, cover each loaf loosely with aluminum foil and weight them with heavy cans for about an hour to press them into tight loaves.  When cool, remove patés from tins, wrap tightly with plastic wrap and refrigerate until ready to serve (if they last that long….).

Makes three small paté loaves.