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My family's butcher shop has been known for our country pâté for three generations now. It's a craft my grandmother taught me that I continue with excitement every single day. Folks travel quite a distance just to try it since its fame has spread way beyond our little town. This authentic pâté needs time and dedication, but it's always worth the wait.
Homemade magic
In my workshop, I absolutely love making my pâté. I carefully pick each meat chunk, measuring spices to the exact gram. You won't find preservatives or additives here—just genuine, wholesome, natural stuff. That's what makes all the difference, and my customers definitely know it. Homemade pâté is truly a skill that gets passed down and enjoyed together.
Ingredient collection
- Pork neck: 500 g nicely marbled
- Pork belly: 500 g picked fresh
- Chicken livers: 500 g super fresh
- Pork shoulder: 250 g
- Farm butter: 50 g
- Shallots: 3 big ones
- My favorite cognac: 5 cl
- My hidden blend: 14 g salt, 2 g pepper, 1 g nutmeg per kilo
- Whole milk: 50 g
- Starch: 20 g
- Garden herbs: rosemary, thyme and bay leaf
Crafting wisdom
- Good pâté foundation
- I start with shallots gently cooked in butter. They must rest in the fridge until tomorrow.
- Meat handling
- I cut everything into 3 cm chunks, mix with my shallots, spices and cognac. One night cooling lets flavors blend together.
- Grinding time
- Everything goes through my grinder's 8mm plate with the livers. I add starch mixed in milk for proper binding.
- Filling stage
- I pack my terrines firmly, leave 2 cm at the top and arrange herbs over everything.
- My trademark cooking
- I begin at 200°C for 10-15 minutes then drop to 150°C until the center hits 70°C.
- Final trick
- Let it cool 30 minutes then chill for at least 48 hours—though 72 hours works even better.
Butcher shop tricks
I always cook a tiny meatball to check my seasoning. I really pack down my terrines to get rid of air pockets. And my most valuable tip? Make sure your grinding is super fine and consistent for the perfect texture.
Serving suggestions
At my shop, I tell customers my pâté tastes best with crunchy pickles, rustic mustard, and fresh country bread. For special events, I throw in some homemade caramelized onions too.
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Storage and tasty twists
It stays good for about a week when kept in an airtight container in the fridge. Sometimes I like throwing crushed hazelnuts or mushrooms into my mixture. And when I'm feeling different, swapping cognac for port wine tastes amazing too.
Frequently Asked Questions
- → How long does country pâté last?
It keeps for about a week in the fridge if stored in an airtight container. For even better freshness, press plastic wrap directly onto the surface.
- → Can country pâté be frozen?
Yes, you can freeze it for up to three months. Let it cool completely before putting it in the freezer, and thaw it in the fridge slowly.
- → Why wait 48-72 hours before eating it?
This resting period lets the flavors deepen and the texture stabilize. The herbs get infused, and it firms up, making it easier to slice.
- → What’s the best temperature to enjoy it?
It’s best served at room temperature. Take it out of the fridge about 30 minutes before serving to bring out the flavors.
- → Can I swap cognac for another alcohol?
Definitely! You could use armagnac or port instead. The alcohol gives it flavor and helps preserve it. If you’re skipping alcohol, go for chicken broth.