About this cut
Pâté de Campagne is the soul of French charcuterie, a rustic yet refined terrine that celebrates the balance of coarse-ground pork shoulder, fatback, and mineral-rich liver. Its allure lies in its mosaic-like texture, punctuated by aromatic herbs, peppercorns, and a hint of brandy. When executed correctly, it offers a deeply savory depth with a velvety mouthfeel that dissolves into a clean, complex finish. It remains an essential component of any artisanal charcuterie board, representing the height of traditional preservation techniques.
Taste-DNA
Composed primarily of coarse-ground pork shoulder (Boston butt) and pork liver, bound with a panada or eggs and enriched with high-quality fatback for moisture. The inclusion of liver provides the characteristic mineral depth, while the shoulder meat ensures a substantial, rustic bite.
Preparation
Cooking Guide
The terrine must be baked slowly in a bain-marie to an internal temperature of 68-70°C to ensure the fat emulsifies without breaking. Weighting the pâté overnight during the cooling phase is critical to achieving a dense, sliceable structure and forcing out excess air. Always allow it to mature for at least 48 hours to let the spices and spirits fully integrate into the proteins. Serve at a cool room temperature—neither ice-cold nor warm—to maximize the aromatic release of the herbs and fats.
Core Temperatures
Portions per Person
Accompany with sharp Dijon mustard and acidic cornichons to cut through the richness, and pair with a high-acid Beaujolais Cru or a dry Alsatian Riesling.