A delicious traditional country pâté enriched with Cognac
Country pâté is a hallmark of French country cooking, loved for its rustic texture and deep, rounded flavour. When prepared with care, it shines on any table—serve it as a starter or let it take centre stage, flanked by pickles, crusty bread and a generous glass of wine. Follow along to learn how to craft this timeless delicacy in your own kitchen.
The Origins of Country Pâté
Country pâté was born in the French countryside, where every household turned whatever meat was on hand into a savoury terrine. This clever technique not only preserved the meat but also stretched precious resources—much like veal rillettes.
Across France, each region has put its own stamp on this charcuterie, creating a vibrant tapestry of recipes. In Brittany, seaweed lends a hint of the ocean, while in Alsace, cooks often enrich the mixture with foie gras for extra luxury.
In Provence, fragrant herbs such as thyme and rosemary infuse the pâté with unmistakable southern charm.
Tips for a Perfect Country Pâté
Choose quality ingredients: Select fresh, top-grade meats for the fullest flavour.
Respect the proportions: Measure spices and salt precisely to keep the seasoning in balance.
Chop the meats well: Mince the meats evenly for a pleasant, cohesive texture.
Let it rest: Chill the mixture as directed so the flavours can meld beautifully.
Sterilize properly: Follow the recommended times and temperatures to guarantee both safety and shelf life.
Recipe by Daniel Munoz
Country-Style Pâté with Cognac
Ingredients
- 4 kg of lean pork
- 1.2 kg of pork jowl
- 1.8 kg of pork belly
- 1 kg of pork liver
- 2 onions 300 g (about 2 onions)
- 4 garlic cloves 25 g (4 cloves)
- 4 eggs
- 10 cl of Cognac
- 64 g of coarse sea salt 16 g per kg of meat
- 12 g of freshly ground black pepper 3 g per kg
- 6 g of four-spice blend 1.5 g per kg
Procédé
- Grind all the meats and place them in a large bowl.
- Add the finely chopped onions and garlic.
- Fold in the beaten eggs.
- Pour in the Cognac.
- Add the coarse sea salt, black pepper, and four-spice blend.
- Mix thoroughly until the mixture is completely uniform.
- Vacuum-seal the mixture and refrigerate for 15 hours.
Sterilization
- Fill the sterilized glass jars with the raw mixture (the jars should be pre-scalded in boiling water).
- Wipe the rims, fit the sealing rings or lids, and close the jars firmly.
- Place the jars in an electric sterilizer at 100 °C and process for 3 hours.
- Alternatively, submerge the jars in a large stockpot of water, cover, bring to a boil, and process for the same amount of time.
