Take the pork knuckle. Front or back doesn't matter. Butchers claim that the rear knuckle is more "meat". My skin, if necessary skoblin knife.

Cut the meat into large chunks, directly with the skin. The bone is sawn in half with a hacksaw. Cut carefully, because the bone is slippery.

Meat put in the pot, fill with water to slightly close its meat. Put the saucepan on the fire. When the meat has boiled, remove the foam and add salt, sugar, spices. This can be black pepper and allspice, cloves, cinnamon, nutmeg, juniper, marjoram - a bit of everything. Reduce the fire and cook the meat over low heat a little longer - about five-six hours.

Allow the meat to cool slightly, and throws it in a colander. Bone and tough cartilage emitted. The meat is cut finely with a knife.

All the rest is boiled to the softest condition of the ligaments and skin of mince.

Mix all fractions of the liver and the resulting mince put in a ceramic pot. Ship the pot to the oven and held it there for 30 minutes at a temperature of 180 ° C. Take out the pot, let cool and put into the fridge. The pate is ready.