Pig's feet pâté

Here is Véronique Chapacou's "pig's trotter pâté" recipe (for six people).

You will need for the broth:

- two leeks

- two carrots

- two onions

- spices and herbs (juniper, allspice, ginger, bay leaf, coriander seeds, fresh thyme, fresh rosemary, dried oregano).

- Six pig's feet

- white vinegar

- Pickled pickles and onions

- fresh cilantro and parsley.

Prepare a well seasoned broth with all the ingredients and three liters of water.

Blanch the split feet in a pot of water with a few tablespoons of white vinegar.

When boiling, cook for fifteen minutes covered. Drain the feet and transfer them to the pot containing the broth.

Bring to a boil, cover and simmer for three hours over low heat. Let the feet rest in the broth.

When it is lukewarm, take out the feet and skin them. Coarsely chop the flesh removed and reserve it in the fridge.

Filter the broth and refrigerate it for a few hours to degrease it more

easily.

After degreasing it, reduce it by a third and adjust the seasoning if necessary.

Mix part of the broth with the flesh of the feet. Coarsely chop the gherkins and pickled onions (quantity, according to your taste), chop the parsley and coriander.

Add to the previous mixture then pour into a terrine. Film and refrigerate for twenty-four hours before serving.

If you want to enjoy this pâté throughout the year, put it in jars and sterilize for two hours. You can also replace the pickles and pearl onions with other condiments and aromatic herbs of your choice… or with the vegetables in the broth cut into small pieces.