Description
A country-style pâté made with pork liver, onions, and spices, preserved through curing and cooking.
Technical
Pâté de Campagne involves a curing process with salt and sugar to draw out moisture and prevent bacterial growth, followed by cooking at 160°C (320°F) for 30-40 minutes to an internal temperature of 63°C (145°F).
Science
Primary Reaction
Proteolysis
Sensory Profile
Aroma ()
SavoryUmamiCaramelizedEarthyHerbal
Wine Analogy
Bordeaux-style red blend
Coffee Analogy
French roast with earthy undertones
Perfume Analogy
Leather and tobacco accords with herbal top notes