A country style pâté flavored with black pepper.Traditional French Baguette, Tuscan Bread, Rustic Bread and wine of choice. pâté de campagne, or country terrine, is a rustic preparation, slightly more refined than a pâté grandmère mainly in that it uses only a small amount of liver—liver is a seasoning device here rather than the dominant flavor.
Pâté de Campagne takes many forms. At its core it is a mixture of ground meats; pork and veal are classic, occasionally with ham, or as in this recipe, bacon — and always with liver. Unlike a liver pâté, Pâté de Campagneuses liver as a flavouring, not the focus. Meats are typically chopped, or ground with a meat grinder, for the characteristic coarse texture of a country pâté. Spices often include garlic, thyme, cloves, nutmeg, mace, ginger, coriander, cinnamon and white or black pepper, and more. âté de Campagneis served cold, allowing a day to fully set and develop flavour, with cornichons and a good dijon mustard or chutney being typical accoutrements and also a French baguette