Picture of Homemade Ardennes pate
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

Picture of 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
Idealcat11 months ago

Can this be frozen please?

timbit19852 years ago
omg this is offal porn. I am going to make this.
Ex Machina4 years ago
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!
lemonie4 years ago

Yeah, that looks super, thanks.

janw (author)  lemonie4 years ago

and it tastes even better than it looks :)

lemonie janw4 years ago

I should hope so, I might have a go.