Pâté de campagne is a matter of patience more than technique. A coarsely chopped farce, generous seasoning and forty-eight hours of resting are enough to give it all its character. Mustard works from the marinade onwards, bringing the acidity that balances the fat and fixes the aromatics. Pommery® Moutarde Royale® with Cognac lends itself naturally to it, its warm notes carrying on from the spirit in the farce.
Serves: 8 • Prep: 30 minutes • Cooking: 1 hr 15 • Resting: 48 hours • Difficulty: intermediate
Ingredients
2 tablespoons Pommery® Moutarde Royale® with Cognac
600 g pork shoulder
300 g pork jowl
200 g chicken livers
2 shallots and 2 garlic cloves
1 egg
50 ml cognac
12 g salt and 3 g freshly ground pepper
1 teaspoon quatre-épices, 2 bay leaves
8 thin sheets of pork back fat
Method
The day before: marinate. Cut the meats into large cubes and mix them with the cognac, the Pommery® Moutarde Royale® with Cognac, the chopped garlic and shallots, the salt, pepper and spices. Cover and marinate overnight in the fridge.
Mince. Put two thirds of the mixture through a medium mincer plate. Chop the remaining third by hand into half-centimetre pieces: this is what gives the terrine its rustic texture.
Combine. Bring the two together, add the egg and work the farce by hand for 3 minutes to bind it. It turns slightly tacky.
Test the seasoning. Fry a small patty and taste it: the best way to adjust the salt and spices before baking.
Line and fill. Line a terrine mould with the back fat, letting it overhang. Pack in the farce, avoiding air pockets, fold the fat over and lay the bay leaves on top.
Bake in a bain-marie. Preheat the oven to 160°C. Set the terrine in a dish filled halfway with hot water and bake for 1 hr 15, until it reaches 70°C at the centre.
Press. Let it cool, set a weight on top and refrigerate for 48 hours: the terrine slices cleanly and the aromatics develop during this rest.
💡 Perfect pairing: Serve with cornichons, toasted country bread and a small pot of Moutarde de Meaux® Pommery®, whose whole seeds answer the texture of the farce.
Our tips for a perfect country terrine
A third fat. Pork jowl brings the succulence and the structure that make a fine terrine.
Two different chops. Machine for the bind, knife for the character: the signature of a country terrine.
Taste the cooked farce. A patty in the pan takes two minutes and lets you set the seasoning precisely.
Forty-eight hours of resting. A step of the recipe in its own right, during which the aromatics knit together.
Our country terrine with Pommery® Moutarde Royale® with Cognac
This homemade country terrine recipe returns to French family charcuterie: a coarse farce, clean seasoning and a slow bain-marie bake. The cognac mustard does its work in the marinade, where it tenderises the meat and fixes the aromatics of the spirit. Made at the gates of Meaux by the Chamois family, Pommery® Moutarde Royale® with Cognac gives this French pâté de campagne its depth and woody notes. Explore our Pommery® old-fashioned mustards.
