Classic French Pork Liver Pate stands on its own, but also makes a beautiful accompaniment to many meals.  This traditional dish may be vilified for the high vitamin A levels or cholesterol in liver. However, its longevity in traditional cuisine runs counter to concerns. Perhaps everything in moderation still applies!

Is there a risk of vitamin A toxicity from eating liver? Read that questions addressed in the commentary to this recipe. In the meantime, even with supplementation [which we dont recommend in favor of whole foods,] 35% of adults remain deficient in vitamin A. And since liver is so nutrient-dense, a single serving can help you meet your daily needs for many vitamins and minerals. This pate is balanced with ground pork for a milder flavor.

Note that conventional pork is not high in vitamin D. Yet, sunlight produces vitamin D, which animals store in fat. If you have access to a regenerative farmer with pigs that are raised outside, then these animals will contain more vitamin D in their meat than conventional or factory-raised animals. Watch instructional video posted on YouTube!

Recipe Moderator Notes: We recommend that all the pork be pasture-raised, ideally without soy, and the vegetables, herbs and spices be organically grown, and the salt be unrefined.

Ingredients

• 3/4 lb pork liver, trimmed of outer membrane or large tubules and chopped
• 2 lbs ground pork
• 1 T white wine vinegar
• 3/4 cup chicken broth
• 2 3/4 t salt
• 1 1/2 t pepper
• 1/2 t thyme
• 1 garlic clove, finely chopped
• 6-8 slices of proscuitto
• 2 bay leaves

Instructions

1. Add trimmed and chopped liver to food processor and blend until smooth.
2. In a large bowl, add liver puree, ground pork, vinegar, broth, salt, pepper, and garlic. Mix until smooth and well combined.
3. In a terrine measuring 8-10 inches long by 4 inches wide and 4-6 inches deep, reserve one slice of proscuitto and lay remaining slices side-by-side across the bottom of the terrine, coming up the sides to hang over the edge. Fill with pork mixture. Wrap prosciutto over the top edges and use the final slice to cover. Add bay leaves to top.
4. Cover terrine and place in a warm water bath reaching three-quarters up the side of the terrine. Bake at 325F for 2.5 hours or until the internal temperature reaches 145F. Remove from the water bath and let cool for 2-3 hours. Refrigerate overnight before serving.

This is a classic dish that has stood the test of ti...