The organic country pâté, its gustative assets

Country pâté remains a delicatessen very appreciated by the French. It is easily found on the tables and especially for the aperitif. Over the centuries, many ways of declining it were invented to vary the pleasures. In the Middle Ages, it was cooked in a paste, hence its name. Great historical figures have mixed their names with certain recipes for pâté. You can now find on the Internet quality organic country pâté

Recipes for all tastes

According to the desire, the mood, the occasion, you can enjoy a good country pâté rich in meat on a delicious slice of farmhouse bread or a delicate mousse on toasted toast. The range of pâtés is infinite, because the diversity of the products used is important, marinade, herbs, spices, cooking, type of mincing, fine, coarse, mixed, everything is possible. The pâté can benefit from gustatory dominations, old-fashioned, traditional, superior, red label, organic. The pâté can be adorned with truffles, orange, thyme, mushrooms, onions, bacon bards, alcohol according to the mood, the creativity of the chef. All these ingredients will bring a special flavor to the country pâté.

Making organic country pâté

It's always nice to taste a nice slice of pâté with the familyIt's relatively easy to make it yourself, pork, eggs, salt, milk, flour, spices, garlic, shallot, parsley, bacon bard. You chop it all up to your taste, cook it in a bain-marie for an hour and a half and leave it to cool in your terrine. You can then choose organic ingredients to make it. Some brands today choose quality. From the pig to the many ingredients, everything is organic. The animals are fed with cereals from the organic sector and without GMOs. The animal's well-being is respected. Opting for organic pâté means choosing the quality of taste.