Pâté de Campagne

Introduction to Pâté de Campagne

Pâté de Campagne, also known as country pâté, is a traditional French dish with rustic charm. This classic pâté, characterized by its coarse texture, originates from the French countryside and is profoundly linked to history, culture, and the art of charcuterie. It reflects the ingenuity of rural families who utilized local and readily available ingredients, transforming them into a delightful delicacy. Perfect for any occasion, Pâté de Campagne can be served as an appetizer or centerpiece at a hearty country meal.

Ingredients

• Pork Belly - 500g
• Pork Shoulder - 400g
• Chicken Livers - 200g
• Streaky Bacon - 200g
• Garlic - 3 cloves
• Shallots - 2
• Cognac - 50ml
• Herbes de Provence - 1 tbsp
• Parsley - 1 small bunch
• Eggs - 2
• Breadcrumb - 100g
• Salt - to taste
• Black Pepper - to taste
• Bay Leaves - 2
• Juniper Berries - 5

Preparation

Preparing the Ingredients

Begin by finely dicing the garlic and shallots. In a large mixing bowl, combine the diced pork belly and pork shoulder with the finely chopped streaky bacon. Add chicken livers to the mix, ensuring all meat components are thoroughly blended.

Mixing the Ingredients

Introduce the herbes de Provence, parsley, and cognac into the meat blend. To season, add salt and black pepper to your taste. Follow this with the addition of eggs, ensuring the mixture is bound together, and incorporate breadcrumb to achieve the desired consistency.

Marinating

Cover the bowl with plastic wrap and allow it to marinate in the refrigerator for at least 4 hours, or overnight for enhanced flavors.

Cooking Process

Preheating and Preparation

Preheat your oven to 160°C (320°F). Line a loaf tin with additional streaky bacon, creating a lining that will envelop the pâté.

Assembling the Pâté

Carefully transfer your meat mixture into the loaf tin lined with bacon. Smooth the surface and adorn it with bay leaves and juniper berries on top for an added infusion of flavor.

Baking

Cover with foil and place your pâté setup in a larger baking dish filled with water, creating a bain-marie. Bake in the preheated oven for approximately 90 minutes to 2 hours. Use a cooking timer to keep track of the progress.

Chilling and Setting

Once baked, remove it from the oven and allow the pâté to cool. Transfer to the refrigerator to set properly, preferably overnight, to facilitate easy slicing.

Serving Suggestions

Presentation

When ready to serve, slice the Pâté de Campagne into thick pieces. Arrange on a serving platter with rustic bread, assorted pickles, and a selection of cheeses for an authentic French experience.

Enhancing the Experience

Pair your Pâté de Campagne with a robust cognac or a full-bodied red wine to complement the rich and earthy flavors of the dish. Enjoy with friends and family, engaging in the shared experience and cultural tradition this revered dish represents.