Even Heather Sanford, who makes this pate, acknowledges that it’s hard to make liver taste good. It takes a lot of work, a lot of care, and a very good recipe. But when she’s done, it’s not just good, it’s tremendous.
The pate is made with heritage-breed pork that Heather and her husband Brad raise on pasture at their farm in upstate New York, plus ingredients like local eggs, heavy cream, and a slew of savory spices like white pepper and nutmeg. It’s super silky smooth with a deep, earthy richness.
Eat it on crostini or a slice of apple with something tart—a slather of real Dijon mustard
would be great—and pickles for the best five-minute Thursday night dinner you’ve had in months.