The organic country pâté, its taste assets

Country pâté remains a very popular charcuterie among the French. It is easily found on tables, especially for an aperitif. Over the centuries, many ways of declining it have been invented in order to vary the pleasures. In the Middle Ages, it was baked in a paste, hence its name. Great figures of history have associated their names with certain pâté recipes. You can now find through the Internet quality organic country pâté

Recipes for all tastes

Selon l’envie, l’humeur, l’occasion, on peut déguster un bon pâté de campagne riche en viande sur une délicieuse tranche de pain de campagne ou une délicate mousse sur un toast grillé. La palette des pâtés est infinie, car la diversité des produits utilisés est importante, marinade, aromates, épices, cuisson, type de hachage, fin, gros, mixte, tout est possible. Le pâté peut bénéficier de dominations gustatives, à l’ancienne, traditionnel, supérieur, label rouge, bio. Le pâté peut se parer de truffes, d’orange, de thym, de champignon, d’oignons, de bardes de lard, d’alcool selon l’humeur, la créativité du chef cuisinier. Tous ces ingrédients apporteront une saveur particulière au pâté de campagne.

Make your organic country pâté

It is always pleasant to taste a good slice of pâté with the family, between friends. Doing it yourself is relatively easy, pork, eggs, salt, milk, flour, spices, garlic, shallot, parsley, bacon bard. We chop everything to taste, cook in a bain-marie for an hour and a half and let the pâté cool in its terrine. We can thus choose organic ingredients to achieve it. Some brands today choose quality. From pork to many ingredients, everything is organic. The animals are fed with cereals from the organic sector and without GMOs. The welfare of the animal is respected. Opt for organic pâté, it's choosing taste quality.