PATE DE TETE PERSILLE
The Product
A traditional French pressed head terrine made from slowly simmered pork head cuts until melting-tender, then chopped and set in a natural gelée. It is seasoned with garlic, pepper, and a generous amount of parsley ("persillé"), which brings freshness and a distinctive herbal lift. Once cooled and pressed, it slices cleanly with a mosaic of meat and jelly.
Origin & Terroir
Pâté de tête (also known as fromage de tête) is a cornerstone of French rural charcuterie, born from the "nothing wasted" ethos of farmhouse pork butchery. It’s especially associated with northern and central France—bistro counters, village butcher-shops, and family cold buffets—where gelée-based charcuterie has long been valued for its practicality, flavour, and craftsmanship.
How to Enjoy
Serve well chilled, sliced medium-thin. Pair with cornichons, pickled onions, and Dijon or wholegrain mustard, plus crusty bread. Excellent as a starter with a green salad and vinaigrette. Match with a light red wine, dry white, or crisp cider.
Did You Know?
"Persillé" doesn’t mean "green" for decoration—it’s a classic French technique: adding herbs (especially parsley) to brighten rich, gelatinous charcuterie and give a clean, fresh finish that makes each bite feel lighter.