Our rustic, herbaceous pâté de campagne is an ideal match for charcuterie plates, light dinners or a glass of Burgundy.
This classic French pâté is one of those must-have items for a charcuterie plate or dinner spread.
The recipe for our rustic pork pâté de campagne (literally country pâté) is based on the pâtés of the Southwest France that Ariane remembers from her childhood.
Like those traditional preparations, ours is made from heritage pork raised on pasture, with only the natural ingredients that you would find in any kitchen.
Flavored with savory parsley and onions, this pâté makes a perfect foil to grainy mustard, cornichons and a fresh baguette.
You’ll find it hard to stop at one slice.
*Federal regulations prohibit the use of hormones in pork.
Since you can stock it away in the refrigerator for up to a month, pâté is an excellent standby for the gourmand host to have on hand for an instant party—and what could be easier? Serve it sliced on a board loaded with other D’Artagnan favorites, like our saucisson sec and jambon de Bayonne, add some cheeses and crackers et voilà—instant hors d’oeuvre.
heritage pork, pork livers, egg whites, water, onions, salt, spices, garlic, parsley
Charcuterie (shahr-kyu-tuh-ree) refers to smoked, cured or cooked meats, all of which are traditional methods of preservation. Using old techniques and recipes, our handmade charcuterie line represents the full range of styles and flavors. Always a favorite on a charcuterie platter or a cocktail party, our pâté relies on all-natural ingredients for its great taste, rustic character and chunky, satisfying texture.
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