Pâté de Campagne

Method

1. Chop pork liver and meat into small pieces. Mix with onion and garlic.
2. Add herbs, salt, and pepper. Blend until smooth with a food processor.
3. Transfer to a bowl, cover, and refrigerate 1 hour.
4. Serve with crusty bread or crackers.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.