Pork or Beef Pâté with Bacon Wrap (Pâté)

Crumble the beef and pork into a large bowl

Remove the membrane from the faggots and cut them into 1cm cubes

Melt the butter or margarine in a frying pan over medium heat and fry the faggots until they are golden brown, then set aside

In a small saucepan, cook the onion in the white wine or vermouth until it is reduced to half its original volume, then add this mixture to the meat mixture

In a small bowl, beat the egg lightly, then add the flour and mix until smooth

Mix together the garlic, salt, black pepper, nutmeg, ginger, cinnamon, thyme, rosemary, and parsley

Add the cognac and mix well

Combine the meat mixture with the faggots and mix well

Wrap the pâté in smoked bacon

Place the wrapped pâté on a baking sheet lined with parchment paper

Bake in a preheated oven at 170°C for 2 hours, or until cooked through

Allow the pâté to cool before serving

Garnish with salsa or agrião stems