Pâté Gaumais

Pâté gaumais is a type of pie consisting of yeast dough filled with pork. Prime cuts of pork used in this traditional recipe are marinated for 48 hours in wine or vinegar with different spices and herbs such as garlic, shallots, bay leaves, thyme, and parsley. The pie got its name after Gaume, a part of the Belgian region of Lorraine, south of the Province of Luxembourg, where bakers and butchers traditionally prepare this hearty dish all year round. It can be eaten either hot or cold and is thought to taste even better after a few days.