Homemade pate in an autoclave from liver and pork

Looking for a proven meat-canning recipe? Try homemade pork pate in an autoclave – it’s a nutritious, aromatic preserve that not only keeps for a long time but also becomes a tasty snack both at home and on the go.

This is not just canned meat pate — it’s a dish with character. Thanks to the combination of pork, pork belly, liver, eggs and onions, and using a meat grinder to mince the mixture, the pate has a delicate texture while remaining filling and rich in flavor.

No preservatives or thickeners are used in the preparation — only natural ingredients that retain their taste and nutrition after heat treatment in the autoclave. Autoclaving sterilizes the product at high temperatures, so this pork pate is completely safe and can be stored for several months.

Homemade pate is a true source of protein, iron, B-group vitamins and minerals. Thanks to the liver, the product is enriched with vitamin A, while pork adds satiety and energy.

This meat pate in an autoclave is convenient for:

• travelling;
• work lunches;
• quick snacks at home;

Pork pate from an autoclave can be served as a cold appetizer, on sandwiches or with pancakes. It pairs perfectly with crunchy toast, pickles or pickled onions. It’s a great quick breakfast option: open a jar, spread it on bread, add fresh greens — and you’re done!

Meat pate in jars: 4 pcs of 0.5 L each.

Cooking pâté in an autoclave is not only convenient, it’s also the safest method. Sterilisation ensures the meat pâté retains all its nutrients, flavour and texture. We recommend preparing several jars at once, so you’ll always have a wholesome, natural meal ready to hand in a handy format.

Save your autoclave recipes and build your own home collection of delicious preserves!