Recipes

Rich mousse of pork liver, slightly sweetened with Port Wine and capped with rendered pig fat.

Tender hand chopped pork shoulder slow cooked in pork fat with warm baking spices, ginger, and thyme.

Pork pâté studded with Oregon hazelnuts and cured bacon; spiked with Cognac and Oregon honey.

Country-style pork pâté made with fresh herbs, pistachios, and capped with rendered pig fat.

Rustic pork pâté, flecked with vibrant green peppercorns and sweetened with red wine.