Paté de jabalí
Also known as Wild boar pate, Paté de Jabalí
Nationwide, Spain
A rustic wild-boar liver terrine, sweetened with sherry and raisins.
Overview
Paté de Jabalí is a smooth or rustic brown pâté with clean game, liver, juniper and spirit aromas. it should be fully cooked, cohesive and free of grey raw pockets.
Where it's from
Climate. A game pate made wherever wild boar are hunted.
The cut
How to recognise it
A smooth or rustic brown pâté with clean game, liver, juniper and spirit aromas. It should be fully cooked, cohesive and free of grey raw pockets. A raw or grey centre, split filling, greasy purge, sourness or broken refrigeration is unacceptable.
- Shape and size
- Sliced terrine
- Lean colour
- Dark, liver-rich
- Fat and marbling
- Smooth bind
- Casing
- Terrine or caul
- Surface bloom
- None
Origins and history
Pate de jabali is a rustic wild-boar liver terrine, the game equivalent of a country pork pate. Its gaminess is balanced by sweetness, brandy, Pedro Ximenez sherry and golden raisins, and it belongs to the cooked-charcuterie tradition that runs from Spain into France. It is a way of honouring the whole animal after the hunt. Pâté allowed lean, strongly flavoured game to be softened with liver and pork fat. Modern production must add veterinary control to the traditional kitchen method. Modern wild-boar pâté also depends on official game inspection and parasite control, which separate a safe charcuterie process from informal use of hunted meat.
Name. Pate, the terrine; jabali, wild boar.
- Production today
- Made where wild boar are hunted.
- Protection
- Unprotected.
- Tradition vs modern
- A cooked terrine in the French-influenced tradition.
- Seasonality
- The boar-hunting season.
Serving and cultural significance
Serve chilled slices with toast, mustard, pickled onions, fruit preserve or a dry red wine. Let a small portion soften briefly for aroma, but keep the main terrine refrigerated and use clean utensils throughout service.
Recipe and cure
This is not a finished recipe. It is a window into how this meat is traditionally cured. Before you follow any process, please run it through one of our curing calculators, so the salt, cure and timings are right and safe for your own batch.
Traditional or protected production
Paté de Jabalí is a cooked pâté made from wild-boar meat, commonly supported by pork liver and firm fat and seasoned with spirits, juniper and herbs. It is a perishable cooked product, not a raw cured game meat.
- Meat
- wild boar or pork
- Cut
- liver with shoulder, belly and jowl
- Salt (%)
- 5.5
- Other agents
- brandy; PX sherry; raisins; butter
- Fermented
- No
- Smoked
- No
- Target aW or weight loss
- cooked terrine
- Temperature (°C)
- cooked in a bain-marie
- Maturation
- cook, chill, and rest a few days
- Basis
- per 1000 g meat and liver blend
- Style
- Cooked liver terrine
Ingredients
- brandy10% · 100 g/kg
- kosher salt5.5% · 55 g/kg
- brown sugar1.5% · 15 g/kg
- black pepper0.5% · 5 g/kg
- golden raisins8% · 80 g/kg
- PX sherry12% · 120 g/kg
- unsalted butter5% · 50 g/kg
Method
- Marinate the diced meat and liver in brandy.
- Grind and blend with the aromatics, sherry and raisins.
- Line a terrine and bake in a bain-marie to temperature.
- Chill under a light weight.
- Rest a few days before slicing.
Notes
- This is a cooked product. Cook thoroughly to a safe internal temperature and cool promptly; cooking does not kill botulinum spores, so keep the warm-holding window short and refrigerate.
- Wild game must reach a safe internal temperature; treat game with the same Trichinella caution as pork.
- The flavour improves with a few days' rest.
In the Codex
What this product teaches, and where to read more.
Temple. Pillar, Hygiene Control