Pâté de Campagne
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Country-style pâté is a rustic French charcuterie staple dating back to medieval times. This coarse, terrine-like preparation blends ground pork, liver, and aromatic herbs, often studded with pistachios or dried fruits. The result is a rich, hearty appetizer that embodies the French philosophy of utilizing every part of the animal with maximum flavor.
Time & Quantities
Method & Ingredients
Required Equipment: Food processor, terrine mold or loaf pan, meat thermometer
Cooking Method: Baking
Ingredients
- 450g pork shoulder (ground)
- 225g pork belly (ground)
- 225g pork liver (chopped)
- 1 onion (diced)
- 2 garlic cloves (minced)
- 60ml brandy
- 2 tbsp thyme
- 1 tbsp sage
- 1 tbsp parsley
- 2 bay leaves
- 1 tsp allspice
- 1/2 tsp nutmeg
- 1 egg
- 60ml cream
- 55g pistachios
- 55g dried cherries (optional)
- 100g bacon slices
- 1 tbsp salt
- 1 tsp pepper
Instructions
- Preheat oven to 325°F (160°C). Prepare water bath in roasting pan.
- Cook onion until soft, add garlic briefly, then transfer to mixing bowl to cool.
- Mix in ground meats, liver, brandy, herbs, spices, egg, and cream. Season with salt and pepper - this is where the magic happens!
- Fold in pistachios and cherries if using.
- Line terrine with bacon slices, hanging over edges.
- Pack meat mixture firmly into terrine, fold bacon over top - wrapping it like the delicious gift it is. Cover with lid or foil.
- Bake in water bath about 90 minutes until internal temperature reaches 155°F (70°C).
- Cool to room temperature, then weight down and refrigerate overnight.
- Unmold, slice, and serve chilled with crusty bread, cornichons, and mustard - your patience will be rewarded!
Storage & Make-Ahead
Storage Advice: Keep refrigerated and tightly wrapped, consume within 5-7 days. Use a clean knife when slicing.
Make-Ahead & Freezing Tips: Can be made up to 3 days ahead. Freezes well for up to 1 month; thaw in refrigerator.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 310
- Protein: 18g
- Fat: 24g (Saturated: 9g)
- Carbohydrates: 4g (Fiber: 1g, Sugar: 2g)
Allergen Information: Contains pork, egg, dairy (cream), tree nuts (pistachios)
Dietary Information: Contains pork, eggs, dairy, tree nuts; not suitable for vegans, vegetarians, or those following kosher/halal diets
Serving & Variations
Serving Suggestions: Serve slices on a wooden board with cornichons, grainy mustard, and toasted baguette. A small side of dressed frisée salad helps cut through the richness.
Wine or Drink Pairing: Light-bodied red wine with good acidity like Beaujolais or Loire Valley Cabernet Franc. Try Domaine Dupeuble Beaujolais.
Possible Recipe Variations: Use duck or chicken liver for milder flavor. Add truffles for luxury. Incorporate cranberries and hazelnuts for holiday version. Hand-chop some meat for more rustic texture.
Additional Notes: Improves in flavor after 1-2 days in the refrigerator.
This country pate looks interesting with all the different textures. I like that it’s less refined than smooth pate. Would this work with game meat instead of pork?
Yes, as long as you keep around 50% pork, you can also try with duck meat, but pork remains the base for taste, fat and moisture.
Made this rustic pate for a picnic last weekend and it was excellent! I love the coarse texture and the pistachios add a nice color contrast. Make sure to let it rest for the full 24 hours – the flavors really develop.