Basque Pâté
Pork Shoulder and Liver, Pacharán, Raisins, Paprika, Red Chile Flakes, Saffron
Butcher Bouavy “Vee” Phonphakdy of Beast and Cleaver | Seattle, WA
Yield: 10 pounds
Adapted by StarChefs | October 2025 | Photo: Will Blunt
INGREDIENTS
3.175 kilograms pork shoulder
1.36 kilograms pork liver
200 grams patxaran liqueur
200 grams panade
100 grams raisins
100 grams garlic purée
74 grams kosher salt
40 grams smoked paprika
32 grams ground black pepper
10 grams pink salt
8 grams ground turmeric
4 grams red chile flakes
Saffron threads
METHOD
Heat oven to 250°F. On a clean work surface, divide pork shoulder into three equal portions. Using a chilled meat grinder with a ¾-inch die, pass ⅓ pork shoulder through grinder. Set aside. Replace with ⅓-inch die. Pass additional ⅓ pork shoulder through grinder. Set aside. Replace with ¼-inch die. Pass final portion pork shoulder through grinder twice. Transfer all ground pork shoulder to a mixing bowl. Add liver, liqueur, panade, raisins, garlic, and spices. Using gloved hands, mix until well combined. Evenly distribute pork mixture into plastic wrap-lined pâté molds. Transfer molds to a hotel pan. Fill pan halfway up with hot water. Cook until internal temperature of pâté reaches 145°F. Remove from oven and transfer molds to sheet tray. Top with additional sheet pan to create weight and let cool. Once cooled, cover and refrigerate overnight. The next day, remove pâté from molds and serve with desired charcuterie and accouterments.
