I am a Belgian (although I live in The Netherlands) and we belgians are known for our love of great food. We don't count calories and we love our meats. This recipe is a nice example of that food and so it is not for the faint-hearted and especially not for the vegetarians (sorry).

This recipe is attributed to the Ardennes region, a region in the south of Belgium most known in the UK and the US for the Battle of the Bulge in 1944-1945. 

I make this recipe only a few times a year. It is rather labour intensive so you should take your time for it.

This pate tastes great with my red onion chutney.

Step 1: Ingredients

What do we need:


  • equal amounts of pork fillet, pork liver and pork fat (belly fat) in this case 250 grams of each
  • an egg
  • 100ml of cream
  • 4 tbsp of brandy
  • 2 tsp of peppercorns
  • 2 shallots
  • 2 cloves of garlic
  • 2 cloves
  • 2 tsp of thyme
  • pepper and salt
  • 40grams of butter
  • 150grams of cooked ham
<p>Can this be frozen please?</p>
omg this is offal porn. I am going to make this.
Can this be made with other meats (and still taste good)?
Mmmm, I've always had a soft spot for home charcuterie and this looks delicious. Well done!
<br> Yeah, that looks super, thanks.<br> <br> L<br>
Thanks, <br> <br>and it tastes even better than it looks :) <br> <br> <br>Jan
<br> I should hope so, I might have a go.<br> <br> L<br>

About This Instructable


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Bio: I'm mainly interested in music, food and electronics but I like to read and learn about a lot more than that.
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