Lean Pork Cuts: 20kg

Pork Liver: 25kg

Pork cuts (60% fat): 35kg

Dewlap: 10kg

Water: 10kg


Sal: 1,5kg

Sugar: 0,5kg

Curing Salt: 0,3kg

Color Stabilizer: 0,3kg

Milk Powder: 1kg

Soy Protein Concentrate: 1,5kg

Paté Additive Mixture: 0,8kg

Onion (Barely Fried): 3kg

Modified Starch “S”: 2kg


This type of pâté has a very thin and spreadable texture. All the raw material to be used must be pre-cooled.


Pork and pork cuts should be pre-cooked and then cooled at 5°C. The cooking of the pork and cuts can be slightly cooked in water at an internal temperature of 85°C to 65°C.

The liver should be cut into thin strips, well washed to remove excess of blood and dipped in boiling water for 5 minutes. It is then minced using the finest disc available and deposited in the cold storage at a 5°C temperature.

Fat is also minced using a thin disc


  1. Put the already chopped cooked meat in thin disc + the chopped liver + 5 kilos of water at 70°C, give a couple of turns and add the salt, chop for 1 minute.
  2. Add the minced fat and mix during 3 minutes.
  3. Add the sugar, protein, emulsifier, curing salt, color stabilizer, pâté seasoning and onion. Mix for 3 more minutes.
  4. Add the rest of the water at 70°C, and continue chopping until reaching the desired consistency.
  5. Add the modified starch, give two turns and remove the paste.

When taking out the paste, the minimum temperature is of 15°C and the maximum is of 30°C.


The paste is stuffed into straight natural casings or into synthetic casings.


The pâté is cooked at a temperature of 80°C in water, to an internal temperature of 68-70°C. The cooking time depends on the diameter of the piece. After cooking the product, it must be cooled gradually (immerse in natural water), being advisable to give a light massage to the synthetic casings.


Once completely cooled, the stuffing is smoked with cold smoke to obtain a golden yellow hue. If desired, liquid smoke may be added to the paste.

Mixing list

Doubts or inquiries?