1,030 easy and fully explained recipes, with 12,532 photos and 77 videos

Pâté de campagne

Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
1,283,332 24.7/5 for 512 ratings
Grade this recipe:

Last modified on: February 22th 2019

For 1 kg 800 g, you will need:

Change those ingredients for: 600 g 900 g 1 kg 800 g 3 kg 600 g 5 kg 400 g

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
54 min.4 hours3 hours7 hours 54 min.
Keeping: Several days in the fridge, in a closed jar.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1 - 30 min.
Pâté de campagne : Photo of step #1
Cut 500 g pork belly draught, 700 g pork loin and 600 g belly (streaky) bacon into medium sized pieces, remove everything that is not soft: skin, bones, gristle, etc.

Salt and pepper lightly, then weigh all the meat to arrive at a total (from which to calculate seasoning).

Stage 2 - 3 hours
Pâté de campagne : Photo of step #2
Prepare the marinade by mixing: 1 onion, 1 shallot and 2 cloves garlic chopped, 4 tablespoons Brandy (Cognac or Armagnac) and 4 tablespoons Port, 1 bayleaf, 1 sprig thyme and 1 sprig rosemary.

Pour onto the meat, mix, cover and refrigerate for at least 3 hours, preferably overnight.

Stage 3 - 10 min.
Pâté de campagne : Photo of step #3
After this, mince the the meat coarsly. Add the marinade except for the bayleaf, thyme and rosemary.

Stage 4 - 2 min.
Pâté de campagne : Photo of step #4
To the minced meat, add chopped 1 bunch parsley, 2 eggs, ½ teaspoon "Quatre-épices" spice blend, 32 g fine (or table) salt and 6 g pepper.

These proportions are correct if you have 1.7 kg of meats, otherwise use this small calculator:

Total weight of meat:grams => You will need: Salt = grams Pepper =grams.

Stage 5 - 2 min.
Pâté de campagne : Photo of step #5
Mix well, your pâté is now ready to be cooked.

Stage 6 - 5 min.
Pâté de campagne : Photo of step #6
Fill pie dishes, terrines or tins, large or small.

Stage 7
Pâté de campagne : Photo of step #7
For aesthetic reason, you can cover your pâtés with a layer of pork caul; it does not alter the taste, but it look's more attractive.

If you have pork caul, soak in cold water to clean well, then rinse.

Stage 8
Pâté de campagne : Photo of step #8
Put a piece of pork caul onver each dish.

Stage 9 - 5 min.
Pâté de campagne : Photo of step #9
And tuck in the edges, using a maryse for example.

Stage 10 - 3 hours
Pâté de campagne : Photo of step #10
Then cook, using one of the three following methods:

1) Classic: put your dishes, uncovered, in a bain-marie, in the oven at 302°F (150°C) and cook for three hours.

2) Long: put your dishes, uncovered, in the oven at 230°F (110°C), and cook for 4 or 5 hours.

Stage 11
Pâté de campagne : Photo of step #11
3) In bread oven, if you have one: after cooking your bread, wait until oven temperature drops to 302°F (150°C), then put in dishes, uncovered, for 5 or 6 hours.

Stage 12 - 1 hour
Pâté de campagne : Photo of step #12
It's the cooking time which affects the taste of your pâté, so don't hesitate to cook for a long time at low temperature.

When your pâté is cooked, cover and refrigerate for at least 2 or 3 days, for the flavours to develop fully .

Then eat with pickles, bread, good red wine, and... friends.


You will note that there is no liver in this recipe, I think (as Gireg) that it's unnecessary and adds nothing of interest to either the taste or texture.

This recipe can be adapted easily to your taste, by varying the ingredients. The only important thing is to keep the right proportion of seasonings to weight of meat.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

And to drink?: A good red wine


Home made.

More recipes?

This recipe uses (among others)
Pork loinPork loin: You can check-out other recipes which use it, like for example: Rabbit terrine, Paté en croute (terrine in a pie crust), ... All
Belly (streaky) baconBelly (streaky) bacon: You can check-out other recipes which use it, like for example: Avengers' potatoes, Roast beef "like they do it in Santa Fe", Hamburgers, Cured Pork Belly With Lentils, Chicken club sandwich, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann brioche, Leek and potato soup, Panettone, Oaty walnut cake , Rabbit terrine, ... All

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 2 comments or questions on this recipe

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 38 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page