400g of ground beef
250g of lean pork mince
1 tablespoon of salt
1/2 tablespoon of thyme
1 sprig of bay leaves
1/4 teaspoon of marjoram
1 crushed clove of garlic
1/4 cup of grated nutmeg
1/4 teaspoon of pepper
1/4 cup of white wine vinegar
500g of lean pork, cut into 1cm thick slices
250g of bacon, sliced
400g of ground beef
250g of lean pork mince
1 tablespoon of salt
1/2 tablespoon of thyme
1 sprig of bay leaves
1/4 teaspoon of marjoram
1 crushed clove of garlic
1/4 cup of grated nutmeg
1/4 teaspoon of pepper
1/4 cup of white wine vinegar
500g of lean pork, cut into 1cm thick slices
250g of bacon, sliced
Mix together the beef, pork, salt, thyme, bay leaves, marjoram, garlic, nutmeg, and pepper with the wine vinegar in a bowl
Mix well
Lay out a rectangular mold, 23cm long, with the bacon slices
Layer with a mixture of the beef and pork, followed by layers of sliced pork and beef, finishing with another layer of the meat mixture
Cover with more bacon slices
Cover finally with aluminum foil
Place the mold in a baking dish with water and bake in a moderate oven for approximately 2 hours
Remove from the oven and let cool before removing from mold
This patê can be stored in the refrigerator for at least 2 weeks.
