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Pâté De Campagne

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appetizers•french•contains meat, contains gluten
24 hours•8 to 10 servings•

Ingredients

  • 1 1/4 pounds pork shoulder – cut into 0.5-inch pieces, well chilled (~2 n/a pork shoulders)
  • 7/12 pounds pork back fat – cut into 0.5-inch pieces, well chilled
  • 1/3 pounds pork liver – cut into 0.5-inch pieces, well chilled (~0.5 large pork livers)
  • 1/3 cup shallot – finely chopped (~1.5 medium shallots)
  • 3 cloves garlic – minced
  • 2 tsp fresh thyme leaves – chopped
  • 2 tbsp flat-leaf parsley – chopped
  • 1 tbsp fine sea salt
  • 2 tsp ground black pepper
  • 1/2 tsp quatre-épices
  • 1/4 cup Cognac
  • 2 leaves bay
  • 1/2 cup breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg – lightly beaten
  • 4 ounces caul fat
  • cornichons – for serving
  • Dijon mustard – for serving
  • crusty bread – for serving
Pâté de Campagne

Instructions

  1. 1.

    Chill the grinder parts and a large mixing bowl in the freezer for 30 minutes.

  2. 2.

    In a large bowl, combine the pork shoulder, pork back fat, pork liver, shallots, garlic, fresh thyme leaves, flat-leaf parsley, fine sea salt, black pepper, quatre-épices, Cognac, and bay leaves. Toss thoroughly to coat, cover, and refrigerate 8–12 hours.

  3. 3.

    Stir the fresh breadcrumbs with the whole milk until fully absorbed, 10 minutes, then mash to a smooth paste and set aside.

  4. 4.

    Remove and discard the bay leaves. Grind the marinated meat mixture once through a 1/4-inch (6 mm) plate into the chilled bowl.

  5. 5.

    Add the egg and the breadcrumb–milk paste to the ground mixture and mix vigorously with a wooden spoon or gloved hand until sticky and uniform, 1–2 minutes.

  6. 6.

    Preheat the oven to 325°F (165°C). Rinse the caul fat briefly under cool water, squeeze dry, and use it to line a 1-quart terrine or 9×5-inch loaf pan, letting a little overhang.

  7. 7.

    Pack the forcemeat into the lined pan, pressing to eliminate air pockets and smoothing the top; fold the overhang to cover and seal. Cover with the terrine lid or tightly with foil.

  8. 8.

    Set the pan in a deep roasting pan and pour in hot water to reach halfway up the sides. Bake until the center reaches 150°F/65°C and the juices run mostly clear, 75–90 minutes.

  9. 9.

    Remove the terrine from the water bath, uncover, and carefully pour off any surface fat. Lay a piece of parchment on the surface and press with a flat board or foil-wrapped cardboard weighted to about 2 pounds. Cool to room temperature, then refrigerate at least 12 hours, preferably 24.

  10. 10.

    Unmold, slice 1/2 inch thick with a sharp knife, and serve chilled or at cool room temperature with cornichons, Dijon mustard, and crusty bread.

Pâté de Campagne is a rustic French country terrine prized for its balance of coarse and fine textures and its deep, savory aroma. It combines seasoned pork with a touch of liver for gentle minerality, bound with a light panade so it slices cleanly yet remains succulent. Wrapped in caul fat and slowly baked in a bain-marie, it yields a slice that is lightly marbled, aromatic with herbs and spice, and perfect alongside sharp mustard, cornichons, and good bread.

Rooted in farmhouse cooking, this pâté evolved as a way to conserve the whole hog, blending lean shoulder with back fat and offal in pragmatic proportions. Over time, regional touches emerged—some cooks add green peppercorns, pistachios, or prunes—yet the core technique of marinating with brandy, gentle grinding, and pressing overnight has remained. Today it bridges bistro and home kitchens alike, a staple of charcuterie boards and a taste of French culinary heritage.