Country Pâté (Pâté de Campagne)

Name: Country Pâté (Pâté de Campagne)
Total time: 15 h 3 min
Yield: 12 servings
Ingredients: ¾ cup Cognac; 3 tablespoons unsalted butter; 1 cup minced onion; 2½ pounds ground pork; 12 ounces bacon; 14 slices bacon; 3 cloves garlic; 2½ teaspoons salt; 2½ teaspoons dried thyme; 1½ teaspoons allspice; 1 teaspoon freshly ground black pepper; 2 large eggs; ⅓ cup whipping cream; 6 ounces ham steak; 1 to taste Coarse sea salt; 1 to serve Cornichons; 1 to serve Dijon mustard

A classic French country-style pâté made with ground pork, bacon, and ham, seasoned with Cognac and aromatic spices. This rich and savory terrine is perfect for special occasions and can be made ahead.

12 servings

15 hr 3 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•¾ cup Cognac
•3 tablespoons unsalted butter
•1 cup minced onion
•2½ pounds ground pork
•12 ounces bacon
•14 slices bacon
•3 cloves garlic
•2½ teaspoons salt
•2½ teaspoons dried thyme
•1½ teaspoons allspice
•1 teaspoon freshly ground black pepper
•2 large eggs
•⅓ cup whipping cream
•6 ounces ham steak
•1 to taste Coarse sea salt
•1 to serve Cornichons
•1 to serve Dijon mustard

Cooking Instructions

1.
Set rack at lowest position in oven and preheat to 350°F. Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.
5 min
2.
Melt butter in heavy medium skillet over medium heat. Add onion and sauté until soft and translucent but not brown, about 8 minutes.
8 min
3.
Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended.
5 min
4.
Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended.
10 min
5.
Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips over in single layer. Top with remaining meat mixture.
15 min
6.
Fold bacon slices over, covering pâté. Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake pâté until a thermometer inserted through foil into center registers 155°F, about 2 hours 15 minutes.
135 min
7.
Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight. Do Ahead Can be made 4 days ahead.
720 min
8.
Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices.
5 min
9.
Tiny French pickles; available at specialty foods stores.

Ingredients

•¾ cup Cognac

•3 tablespoons unsalted butter

•1 cup minced onion

•2½ pounds ground pork

•12 ounces bacon

•14 slices bacon

•3 cloves garlic

•2½ teaspoons salt

•2½ teaspoons dried thyme

•1½ teaspoons allspice

•1 teaspoon freshly ground black pepper

•2 large eggs

•⅓ cup whipping cream

•6 ounces ham steak

•1 to taste Coarse sea salt

•1 to serve Cornichons

•1 to serve Dijon mustard

Cooking Instructions

Set rack at lowest position in oven and preheat to 350°F. Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.

5 min

Melt butter in heavy medium skillet over medium heat. Add onion and sauté until soft and translucent but not brown, about 8 minutes.

8 min

Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended.

5 min

Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended.

10 min

Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips over in single layer. Top with remaining meat mixture.

15 min

Fold bacon slices over, covering pâté. Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake pâté until a thermometer inserted through foil into center registers 155°F, about 2 hours 15 minutes.

135 min

Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight. Do Ahead Can be made 4 days ahead.

720 min

Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices.

5 min

Tiny French pickles; available at specialty foods stores.