Creton (Pork Paté)

Step 1: Place an large sauce pan over medium heat. When the pan is hot, add 1 Tbsp bacon fat and gently fry the ground pork until cooked through. Use a fork to crumble the meat while it cooks.

Step 2: Add the onion, garlic, spices, salt and pepper and continue to cook, stirring occasionally, until the onions and garlic are soft and translucent.

Step 3: Lower the heat to a low simmer and continue to cook for about an hour. If mixture starts to dry out add beef stock or milk to keep it at a very-thick-sauce consistency.

Step 4: Remove from heat and allow the mixture to cool.

Step 5: If needed add beef stock or whole milk so the mixture seems just spreadable. Put the mixture in a food processor and process until fine and granular but not pasty.

Step 6: Spoon the pate into a glass or ceramic container and add a small layer of bacon fat over the top to seal and add extra flavor.

Step 7: Refrigerate until needed.