Country patés, also known as patés de campagne, are typically produced with various parts of hog, including the liver, and are enhanced with herbs and spices that are native to the region in which they are prepared. The peppers and olives are a celebration of Spanish influences that come from the opposite side of the Pyrenees and expand the concept of what it means to be in the countryside. This results in a mixture that is heartier than the majority of patés, making it suited not just for a light lunch but also for an afternoon picnic.
Even while patés are typically thought of as lunch foods or foods to bring on a picnic, the abundant fatty taste of this pork variation makes it appropriate for a wide variety of different combinations. Fans of Asian fusion will discover that this dish elevates the traditional Vietnamese sandwich known as bánh mi to a whole new gourmet level. Finish off the dinner with a glass of Chablis or a young Bordeaux, both of which go wonderfully with pig dishes.
Nearly anything French or typically European has several layers and levels, which leaves the rest of the world feeling somewhat bewildered and confused. The charcuterie that leans more toward the delicate side is not an exception. In culinary parlance, a paté is a dish made from liver that has a particularly smooth consistency, whereas a terrine is prepared with more coarsely chopped pieces of flesh. Nevertheless, a paté can also be a terrine if it is prepared in a baking dish that bears the same name as the latter. The names paté and terrine are used interchangeably these days as charcuterie professionals experiment with an increasing number of taste combinations and combinations of ingredients.
Store unopened containers of pâté in a cool, dry panty. Once opened, pâté will keep three to four days in the refrigerator. It can also be frozen for up to two months, though we recommend you consume it as soon as possible!