The bacon in Coarse Country Pate
Asked on 18 Sep 2019 by Bill
Hi Lindsey. I am a beginner and would be grateful for your help. Looking at the farmhouse Pate recipe it talks about fatty pork rashers and immediately below talks about dried cured British Bacon. Is the first one fatty pork belly or something similar? and the second bacon?
Many thanks. Love the recipes - they always well nearly always work for me!!
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Hello,
Yes, the terminology may vary from supplier to supplier but yes, it is slices of fatty belly of pork (or a piece) and smoked bacon (or unsmoked if you prefer.
Best wishes
Lindsey