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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.
TASTING NOTES FROM THE CURATOR
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?
PATÉ OR TERRINE: WHAT’S IN A NAME?
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.
Store in a cool dry place. Store in fridge upon opening.