Grocery
Country-Style Pâté
What it is
This is a coarse-ground pork pâté, often referred to as country pâté. It is typically made with pork liver, pork meat, and fat, seasoned with herbs and spices, and then slow-cooked. The texture is generally firm but spreadable, with visible pieces of meat and fat. It's a rustic and flavorful preparation, meant to be enjoyed in its natural state.
How people cook with it
Pâté de campagne is a versatile charcuterie item. It is excellent served as a starter or part of a larger charcuterie board.
- Spread on crusty bread
- Served with cornichons
- Part of an appetizer platter
- Accompanied by mustard
To serve, allow the pâté to come to room temperature for about 20 to 30 minutes before opening. This softens the texture and enhances the flavors. Slice it or scoop it onto a serving plate. It pairs wonderfully with a variety of accompaniments such as crusty baguette slices, grainy mustard, and small pickled cucumbers called cornichons. For a more elaborate presentation, include it on a charcuterie board with cheeses, cured meats, and olives.
How it differs from similar foods
Unlike smoother, finer-textured pâtés like liver mousse, country pâté has a more robust, rustic consistency. The larger pieces of meat and fat give it a satisfying chew and a more pronounced pork flavor. It is less refined and more hearty in character.
Who it is for
Home cooks and entertainers who appreciate classic charcuterie and traditional flavors will enjoy this pâté.
How to keep the rest
Refrigerate any unused portion of the pâté. Ensure it is well-covered, either with its original packaging or plastic wrap, to prevent it from drying out. It can be stored in the refrigerator for several days.