This classic Pt de Campagne is a luxurious yet rustic spread that brings the flavors of a French countryside kitchen to your table. The combination of lean ground pork, pork fat, and veal creates a tender texture, while the addition of liver provides a deep, savory richness. Infused with aromatic spices like cloves, allspice, and nutmeg, and brightened with a touch of brandy, this pt is incredibly flavorful. It requires patience, as it tastes best after chilling for at least 48 hours, allowing the flavors to meld beautifully. Serve it sliced thinly with crusty bread, pickles, and a glass of red wine for an elegant appetizer or charcuterie board centerpiece.
Pate De Campagne (Country Pork Pate
Description
This classic Pt de Campagne is a luxurious yet rustic spread that brings the flavors of a French countryside kitchen to your table. The combination of lean ground pork, pork fat, and veal creates a tender texture, while the addition of liver provides a deep, savory richness. Infused with aromatic spices like cloves, allspice, and nutmeg, and brightened with a touch of brandy, this pt is incredibly flavorful. It requires patience, as it tastes best after chilling for at least 48 hours, allowing the flavors to meld beautifully. Serve it sliced thinly with crusty bread, pickles, and a glass of red wine for an elegant appetizer or charcuterie board centerpiece.Ingredients
Directions
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Melt butter in a small saut pan over low heat.
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Add the chopped onion and cook until soft but not brown, about 10-15 minutes.
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Remove from heat and let the onions cool completely.
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In a food processor, puree the ground lean pork, ground pork fat, ground veal, liver, garlic, allspice, cloves, nutmeg, beaten eggs, cooled cooked onion, brandy, salt, and pepper until smooth.
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If the mixture does not fit comfortably in the processor, divide it in half and process in batches.
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Saut a small piece of the mixture to test for seasoning; it should be highly seasoned. Add more salt and pepper if needed.
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Preheat oven to 350F (175C).
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Line the sides and base of a 1-quart terrine mold with bacon slices, reserving 2 slices for the top.
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Pack the pork mixture firmly into the lined mold and smooth the top.
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Cut the remaining 2 bacon slices into thin strips and arrange them in a lattice pattern on top of the pt.
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Place the terrine in a roasting pan and fill the pan with hot water halfway up the sides of the terrine (water bath).
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Bake uncovered until the pt is done when tested with a skewer, about 1 1/4 to 1 1/2 hours.
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Let the pt cool in the mold until tepid.
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Insert a board or piece of parchment paper that fits inside the rim of the terrine on top of the pt.
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Place weights on top of the board to compress the pt and refrigerate until cold.
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Chill for at least 48 hours before serving to allow flavors to mellow.
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Serve sliced directly from the mold.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 534.2kcal
- % Daily Value *
- Total Fat 29.1g45%
- Saturated Fat 10.7g54%
- Cholesterol 195.3mg66%
- Sodium 180.2mg8%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 61.3g123%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
