Jean Brunet Pork Pâté with Red Peppers &… | 🦆The Bow Tie Duck Manila

Jean Brunet Pork Pâté with Red Peppers & Olives

A Rustic Sensation

This coarse coun­try pork liv­er pâté from the kitchens of Jean Brunet in the High Pyre­nees is ele­vat­ed by the sweet­ness of red pep­pers and the leafy tang of olives bal­ances the strength of the pork liv­er. Over­all, it’s a delight­ful addi­tion to week­end brunch or long after­noon pic­nics in the park.


Coun­try pâtés — oth­er­wise known as pâtés de cam­pagne — are tra­di­tion­al­ly made with dif­fer­ent parts of pork as well as the liv­er, and are enhanced with herbs and spices avail­able in the sur­round­ing area. The pep­pers and olives take the mean­ing of coun­try­side across bor­ders and cel­e­brate Span­ish influ­ences from the oth­er side of the Pyre­nees. This makes for a hearti­er blend than most pâtés, suit­able for a light lunch as well as an after­noon picnic.


While pâtés are tra­di­tion­al pic­nic food or lun­cheon food, the ample fat­ty fla­vor of this pork vari­ant makes it suit­able for even the more eclec­tic pair­ings. Asian fusion lovers will find it takes the sim­ple Viet­namese bánh mì sand­wich to an entire­ly new gourmet lev­el. Fin­ish off the meal with a love­ly Chablis — great with any pork dish! — or a young Bor­deaux. Gin lovers, you’re in for a treat. The fresh botan­i­cal taste of the junipers and lemons in our Grif­fo Scott Street Gin also pair beau­ti­ful­ly with a pâté-laden meal. Gin fizz or gim­let, anyone?


Almost all things French or gen­er­al­ly Euro­pean have lay­ers and lev­els to them that leave the rest of the world some­what at a loss. The soft­er side of char­cu­terie is no excep­tion. A pâté is for­mal­ly con­sid­ered a very fine-tex­tured dish made from liv­er, while a ter­rine is made from the chunki­er cuts of meat. How­ev­er, a pâté can also be a ter­rine — if it is made in the bak­ing dish of that name! Nowa­days, as char­cu­terie spe­cial­ists exper­i­ment with more and more com­bi­na­tions and fla­vors, the terms pâté and ter­rine are used interchangeably. 

Storage Instructions

Store unopened con­tain­ers of pâté in a cool, dry panty. Once opened, pâté will keep three to four days in the refrig­er­a­tor. It can also be frozen for up to two months, though we rec­om­mend you con­sume it as soon as possible!

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