Jean Brunet Wild Boar Pâté

The strong, nutty, rich favors of wild boar meat come to the fore in this pâté. Known for their duck and goose products, Jean Brunet has branched out to create terrines, confits, and pâtés from all sorts of meats available in the region. Darkly distinct from domestic pork, the gamey taste of this wild boar confit is tempered by a mix of the much milder taste of choice cuts of domestic pig. The use of a mixture of spices heightens the heady flavors.

Anything with wild boar requires equally strong or sweet flavors. When you pour a glass to go with helpings of this pâté on toasted baguette slices, we recommend a Syrah, Cabernet, Beaujolais—Cru version—or a fuller-bodied Pinot Noir. For white wine lovers, a Viognier, full of honey and peach flavors, is a beautiful option. And for complementary food pairings, we recommend sliced cantaloup and a lovely aged Cheddar or the wonderfully nutty and tangy Cavalleria Nova Extra Viejo Artisanal Mahón-Menorca DO.

The charcuterie and cured meat company Brunet was established in 1985, but it was only under Jean Brunet, scion of this family, that the company took on the business of making pâtés and terrines in 1962. Attention to traditional methods drives the company until today, with recipes developed and tested over the last half-century. They specialize in a whole range of pork-based blocks, poultry, and game—all made without preservatives to adhere to their brand’s high standards.

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!