Country style paté

Chop the red onions. Add to a pot with the red wine and reduce the wine to dryness, set aside.

Cut the pieces of meat into cubes and place in the large bowl. Add reduced red wine and red onions and then the 2 salts. Mix and let marinate for 24 hours.

The next day, using a chopper, chop the marinated meat mixture and add the eggs and breadcrumbs. Mix ingredients well and place inside a 4X4X12 rectangular pan.

Cover with aluminum foil and bake at 185 celsius until a core temperature of 65 celsius is reached.

Let rest in the refrigerator overnight with a weight on top.

Unmould, cut into 2-inch wide slices and serve.