Cherrywood Smoked Bacon Pâté

Cherrywood Smoked Bacon Pâté


Prep Time

Total Time

Gluten Free





This recipe was created by student Chef Austin Dorn participating in Jeunes Chefs Rôtisseur competition. These student chefs worked hard to develop delicious dinner recipes featuring our Jones Dry Aged Cherrywood Smoked Bacon Slab and some of the Jones team were lucky enough to judge the competition. We're giving you the details on the bacon-focused portions of their recipes, but don't miss out on seeing their full recipes!

For the full recipe, click here.

Cherrywood Smoked Slab Bacon

This recipe is made with

Dry Aged Cherrywood Smoked Bacon, Half Slab

Product Information


10 oz Cherrywood Bacon, sliced 1/4" thick
1 oz celery, diced
1 oz Spanish onion, diced 
1 garlic clove, crushed
2 oz tomato paste
2 fl oz brandy
1 bay leaf
2 sprigs thyme
1 qt chicken stock
2 oz whole butter
2 gelatin sheets, bloomed
Salt to taste


    Bacon Pâté Prep Directions

Step 1

In a small sauce pot, render bacon. Once rendered, remove and reserve. Add celery and onions.

Step 2

Caramelize the celery and onions, add tomato paste and caramelize, add garlic and deglaze with brandy. Return bacon to the pan along with stock and aromatics. Simmer for 45 minutes to an hour.

Step 3

Remove bacon and set aside, strain cooking liquid, reserving 1 cup.

Step 4

Add gelatin to the hot stock, blend the bacon and stock in a processor until smooth. Blend in whole butter. Pour in molds/pans to set.

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