PATE EN CROUTE DE FOIE DE CANARD AUX GIROLLES
The Product
Traditional old-fashioned rabbit pâté with rustic texture and pure, clean rabbit flavor. This showcases the French appreciation for rabbit as refined yet accessible charcuterie.
Origin & Terroir
Rabbit farming is traditional across France, from Burgundy to Provence. The "à l'ancienne" preparation respects centuries-old farmhouse recipes where simplicity allowed quality ingredients to shine.
How to Enjoy
Slice thick and serve with mustard, pickles, and crusty bread. Excellent in sandwiches with fresh lettuce and tomato. Pairs with white Burgundy, rosé, or light red wines. Perfect for summer picnics.
Did You Know?
Rabbit was traditionally considered "white meat" in France and could be eaten on Catholic fasting days. It's leaner than pork but still flavorful. French butchers often sell rabbit specifically for making terrine - it's that popular.