Country pate Recipe

Don’t say! You’ve never prepared a country pate at home? Quick, get out your meat mincer: it’s time to make amends with our succulent country recipe in a terrine jar!




30 min
Heat treatment time
3 hours

Country pate

Ingredients list

500 g of pork throat
500 g fresh pork breast
500 g of poultry liver preferably duck or clear poultry liver because it’s less bitter
1 egg
2 tablespoons flour

9 g salt per pound and 1 g pepper per pound
4 spices or nutmeg
3 shallots
2 tablespoons of alcohol (Cognac, Armagnac, eau-de-vie)

Number of servings


Jar suggestion

Le Parfait Super Terrines
Le Parfait Familia Wiss Terrines
All products


  1. To make pâté, chop the meat (not in the electric machine but with the meat mincer) then mix.
  2. Cut shallots into small pieces and mix with egg and meat.
  3. Sprinkle flour and incorporate all other ingredients. Mix well.
  4. Fill the terrines Le Perfect Super or Le Perfect Familia Wiss 200 or 350 up to 2 cm from the rim tapping well. Close and proceed immediately to heat treatment for 3 hours at 100 ° C. Your country terrine is finished!

Thank you to Véronique and Marie for this delicious homemade pâté recipe that has been passed on to their family for generations!

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