PATE CAMPAGNE AU SEL DE GUERANDE
The Product
A classic French country pâté made from coarsely ground pork (often with a portion of liver), seasoned with garlic, pepper, and herbs, then slowly baked in a terrine. The use of Guérande sea salt brings a clean, rounded salinity that highlights the meat’s flavour and helps create the pâté’s firm, rustic slice.
Origin & Terroir
Pâté de campagne is one of the pillars of French "charcuterie de terroir," historically prepared on farms and in village butcher-shops to preserve pork after slaughter. This version showcases the Atlantic salt heritage of western France: Guérande, near the Breton border, is renowned for centuries-old salt marshes where sea salt is traditionally harvested—an emblem of regional savoir-faire woven into everyday French cuisine.
How to Enjoy
Serve chilled or slightly tempered, sliced thick on country bread or baguette with cornichons and mustard. Perfect on a charcuterie board with saucisson and jambon. Pair with a light red (Gamay, Pinot Noir), a dry rosé, or crisp cider.
Did You Know?
In traditional French charcuterie, salt isn’t only seasoning—it’s part of the craft. The right salt level helps texture, binding, and shelf-life, which is why named regional salts like Guérande are often highlighted as a quality signature.