The story
Country pâtés developed from rural charcuterie traditions that preserved pork and used a wide range of cuts efficiently. Pâté de campagne is generally coarser than refined terrines and is baked slowly in a mould, often beneath a protective layer of fat or pastry. It is admired for its robust texture and layered flavour: pork, liver, herbs, spice and alcohol become a sliceable preparation that tastes richer after resting. The visible coarse grind is part of its character. Pâté de campagne belongs on charcuterie boards, picnic tables and bistro menus, usually with bread, cornichons and mustard. It reflects a French tradition of turning preservation and whole-animal cookery into something generous and celebratory.
Ingredients
- Main
- 166.67 gram pork shoulder500g pork shoulder
- 66.67 gram pork liver200g pork liver
- 0.67 piece garlic cloves2 garlic cloves
- 0.33 piece onion1 onion
- 1 portion thymeFresh thyme
- 1 portion BrandyBrandy
- to taste to taste Salt, pepperSalt, pepper
Method
Method
Chop meats and mix with herbs, garlic, onion, and seasoning. Press into a terrine, bake in a water bath at 160°C for 1.5 hours. Chill overnight before serving.
Nutrition
per serving
Estimated nutrition for Pâté de Campagne; use as editorial/testing data and refine from exact ingredient weights if needed.
