Country terrines and pâtés, old-fashioned, oven-baked...
Charcuterie specialists in Rungis for 50 years, we offer our selection of country terrines and pâtés directly from our best producers. Country pâté is a safe bet, always highly appreciated by connoisseurs.
Made according to the PGI-certified Breton country pâté recipe, its fresh pork comes from Breton farms certified "Le Cochon de Bretagne". Its rustic chopping gives it a firm texture, and the onions, blending perfectly with the pronounced taste of meat, give it its particular flavor. It is perfect for a local appetizer to share or a snack.
This terrine is made from pork fat and liver, pork throat, spices, herbs and broth.
Made from an authentic recipe, this country pâté is presented unmolded and vacuum-packed. This format facilitates cutting and avoids the loss of material generally remaining at the bottom of the terrine. This saves cooks time and can offer regular slices that hold up well, ideal for buffets or banquets, for example.
>> Authentic regional recipe
A traditional recipe.
This country terrine is made from pork liver and fat, pork throat, spices and herbs, and broth.
To be served sliced, or even spread, this pork liver pâté is presented in a reusable transparent Pyrex dish perfectly suited for buffets or display cases.
Linked to milk and egg, this pâté is made up of nearly 40% pork liver, pork fat and throat, but also shallot pulp, garlic powder, pepper and nutmeg.
Timeless, country pâté is very popular as a starter, on a plate or on a buffet. Composed of 40% fresh pork liver, this traditional country terrine is embellished with shallot pulp which can be highlighted by an accompaniment of candied shallots. It is nevertheless often accompanied by pickles, pearl onions and green salad.
Presented in a transparent and reusable pyrex dish, it can be placed as is in the window and resold by the cut or whole.
Presented in a reusable terrine, the "Breizh Regall" is a pork liver pâté seasoned with Noirmoutier salt and garnished with parsley, fresh garlic and onions. Roasted in the oven, it is tasty and authentic.
The "Breizh Regall" is very suitable for local starters, charcuterie platters as well as sandwiches and picnics. It is often accompanied by pickles and country bread.
According to an traditional Breton recipe, this oven-roasted country pâté is made from raw french pork. This cooking gives it a firm texture, a gray color and an inimitable taste.
100% pork, it contains liver, fat, throat and rind, all seasoned with calva, pepper and garlic.
Presented in its stoneware terrine, it can be presented as is in the display case, cut, on a buffet, or used in cook.
The Odet Valley pâté used to be baked by the baker right after the pig was killed on the farm. The intense heat of his oven first "crusted" the pâté, then the slowly falling temperature completed the cooking through to the core. According to this recipe from traditional Breton know-how, the pâté from the Odet Valley is made with fresh pork, coarsely chopped, natural ingredients and no preservatives. Its authentic taste and its local pâté color earned it the silver medal at the Concours Général Agricole 2011. This pâté from the Odet valley is delicious with cereal bread or olive fougasse.
