Executive Chef Dmitry Elperin
The Village Pub
20 yellow onions, diced (8 quarts)
1 lb butter
1 lb guanciale, diced
1 bouquet (parsley stems, thyme, marjoram)
1 qt garlic, minced
12 lb pork butt, cubed to 1x1
5 lb pork back fat, cubed to 1x1
4 lb cubed milk-soaked livers, very dry
1 bottle Marsala reduced by half
16 T nitrate/salt blend
5 T four spice
2 T white pepper
5 bunches thyme leaves
5 bunches sage, minced & toasted
Sweat onions and garlic with guanciale in one pound of butter. Add bouquet of herbs and simmer on low in covered pot for one hour and cool. Do not cover.
Reduce Marsala by half and allow to come to room temperature. Whisk in 16 tablespoons nitrate/salt blend while still warm. Chill.
One day prior to making, place the liver in ice cold water and rinse several times. Cube and rinse again. Cover with milk and two cups of salt over-night. The next morning drain the milk, rinse again with cold water, and cover a second time with milk and two cups of salt. When ready for use, drain, rinse and pat dry. Reserve four pounds for recipe. Freeze any leftover cubed liver in two-pound bags.
Add together the cubed pork, pork back fat, pork liver and mix with the Marsala salt/nitrate fluid. Add herbs, spices, sweated onions & garlic and mix well.
Press farce into a plastic container and cover overnight. The next day, grind through a 1/4 inch die. Blend by hand for several minutes to bind. Sear a patty and let chef taste. Adjust seasoning. Immediately freeze flat in 2.5-pound bags.