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	Comments on: If you struggle with liver, make pate. And not just any pate; this pate. Thank you @almostbananas for sharing the joy you get from cooking ancestrally, including your live pate recipe, with the world!
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I used 1kg of pig liver (pigs loved during life by @valledelsasso), half lard/half butter as the fat and followed Naomi&#8217;s spicing instructions to the letter. A quick blend in the food processor and I now have a *lot* of pate (half of which I have frozen). 
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So far, we&#8217;ve eaten in spread on sourdough (a great protein-rich snack option, straight from the fridge), as the filling for sourdough pancakes (along with lettuce and grated carrot) and, my favourite, scooped up in large amounts by crunchy oven-roasted pork skin!
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Check out my story for more pictures. I&#8217;ve linked to Naomi&#8217;s recipe there so you can cook this up in your kitchen. And if you want to hear more from Naomi, check out episode #23 of @ancestralkitchenpodcast where you can hear me interviewing her!	</title>
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