📝 About This Recipe
A cornerstone of French charcuterie, this Pâté de Campagne is a soul-satisfying blend of heritage pork, aromatic herbs, and a touch of brandy. Unlike its silky mousse cousins, this 'country-style' pâté offers a coarse, hearty texture and a deep, savory complexity that only improves with time. It is the ultimate centerpiece for a rustic picnic or a sophisticated appetizer board, embodying the timeless elegance of a French bistro.
🥗 Ingredients
The Meat Base
- 1.5 lbs Pork Shoulder (ground coarsely)
- 8 oz Pork Liver (cleaned and finely ground or processed)
- 8 oz Smoked Bacon (finely diced)
- 4 oz Fatback or Pork Belly (finely diced for moisture)
Aromatics & Seasoning
- 3 pieces Shallots (minced and sautéed in butter)
- 3 cloves Garlic (minced)
- 3 tablespoons Cognac or Brandy
- 1 tablespoon Fresh Thyme (leaves only, chopped)
- 1/2 teaspoon Ground Allspice
- 1/4 teaspoon Nutmeg (freshly grated)
- 2.5 teaspoons Kosher Salt (crucial for preservation and flavor)
- 1 teaspoon Black Pepper (freshly cracked)
The Binder & Lining
- 1/4 cup Heavy Cream
- 1 piece Large Egg (lightly beaten)
- 8-10 strips Thinly Sliced Bacon (to line the terrine mold)
- 2 pieces Bay Leaves (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Prepare a large roasting pan that can act as a water bath for your terrine mold.
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2
In a small skillet, melt a knob of butter and sauté the minced shallots and garlic over medium-low heat until soft and translucent, about 5 minutes. Set aside to cool completely.
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3
Line a 1.5-quart terrine mold or loaf pan with the thin bacon slices, draping them across the width so the ends hang over the sides. These will be folded over the top later.
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4
In a large chilled mixing bowl, combine the ground pork shoulder, ground liver, diced bacon, and diced fatback.
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5
Add the cooled shallot mixture, Cognac, thyme, allspice, nutmeg, salt, and pepper to the meat. Mix thoroughly using your hands or a sturdy spoon.
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6
In a small bowl, whisk together the egg and heavy cream, then pour this into the meat mixture. Mix until just incorporated; do not overwork the meat or it will become rubbery.
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7
To test the seasoning, fry a small nugget of the mixture in a pan until cooked through. Taste it and adjust the salt or spices in the raw mixture if necessary.
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8
Pack the meat mixture into the bacon-lined terrine mold, pressing down firmly to eliminate air pockets. Smooth the top with a spatula.
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9
Fold the overhanging bacon slices over the top of the meat and place the two bay leaves on top for a beautiful, aromatic finish.
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10
Cover the mold tightly with a lid or a double layer of aluminum foil. Place the mold into the roasting pan and fill the pan with boiling water until it reaches halfway up the sides of the mold.
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11
Bake for 75 to 90 minutes, or until an instant-read thermometer inserted into the center reaches 155°F (68°C).
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12
Remove from the oven and the water bath. Let it cool for 30 minutes, then place a heavy weight (like a foil-wrapped brick or heavy cans) on top of the pâté to compress it as it cools further.
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13
Once at room temperature, refrigerate the weighted pâté for at least 24 hours, and ideally up to 3 days, to allow the flavors to fully mature and the texture to set.
💡 Chef's Tips
Keep your ingredients and equipment cold throughout the process to ensure the fat doesn't melt, which yields a better texture. Don't skip the seasoning test; pâté is eaten cold, and cold temperatures dull flavors, so it needs to be well-seasoned. If you can't find pork liver, chicken livers are a milder and excellent substitute. For a smoother texture, you can pulse half of the pork shoulder in a food processor, but keep the rest coarse for that 'country' feel. The pâté tastes significantly better after 48 hours of aging in the fridge.
🍽️ Serving Suggestions
Serve thick slices with a side of sharp, crunchy Cornichons (French pickles) to cut through the richness. Pair with a crusty, toasted sourdough baguette or rustic walnut bread. Accompany with a dollop of Dijon mustard or a sweet-tart onion jam. Enjoy with a glass of crisp Beaujolais or a light-bodied Pinot Noir. Add a small side salad of bitter greens like frisée tossed in a light vinaigrette.