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Community Forums › All Things Italian › Recipes › Raw pork pate??

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Raw pork pate??
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Lafaso870
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PostPosted: Fri Dec 17, 2010 6:26 am    Post subject: Raw pork pate?? Reply with quote

I have been given a jar of what appears to be raw pork fat, mixed with garlic, chilli and other spices. I can’t remember what its called but it is a local delicacy, to be eaten spread on bruschetta.

It is delicious – if I switch off the part of my brain that is screaming RAW PORK FAT!

Does anyone know what it’s called? Has anyone else tried it? And is it really raw?
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Italysearcher
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PostPosted: Tue Dec 21, 2010 5:17 am    Post subject: Re: Raw pork pate?? Reply with quote

It is probably the part of the fat from above the kidneys that the British use in cooking. Suet! It has a different texture than plain lard.

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nuccia
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PostPosted: Tue Dec 21, 2010 6:15 am    Post subject: Re: Raw pork pate?? Reply with quote

I've never heard of this before. Ann, what kind food would this be used for? Baking or actually frying something? I'm curious now.

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PostPosted: Tue Dec 21, 2010 6:27 am    Post subject: Re: Raw pork pate?? Reply with quote

Suet is used in place of butter in many old British recipes. The ones I am familiar are Jam roly poly
www.bbc.co.uk/food/rec...ypoly_8186
Or a steak pudding version www.bbc.co.uk/food/rec...uddi_92053

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nuccia
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PostPosted: Tue Dec 21, 2010 6:58 am    Post subject: Re: Raw pork pate?? Reply with quote

These sound so good. Lately I seem to be on a cooking/baking spree. Winter does that to me.

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