Division A Specific quality

The liver, the throat, the rind and possibly the edible parts of the head or the heart went into making Pâté de Campagne Breton’. The liver, which was considered a fine part of the animal, gives the pâté its taste, colour, smoothness and special flavour. Throats, cooked rinds and onions are three other indispensable traditional ingredients of ‘Pâté de Campagne Breton’, which also contribute to the product’s specific organoleptic characteristics. The onions, found in most traditional Breton recipes, are used for seasoning.

The liver, lean meat and fat used in the product must be minced coarsely. The presence of large pieces of meat has to do with the production methods used formerly. Today, in order to preserve this special feature, charcuterie producers must master the mincing method in order to obtain pieces with a large diameter.

The presence of a caul on top of the pâté, formerly used to shape the filling and protect the product, is still an obligatory feature of ‘Pâté de Campagne Breton’ when presented fresh, in order to preserve its traditional appearance.

This makes it possible to obtain specific organoleptic characteristics: a firm and crisp texture, a pronounced taste of meat, cooked pork, liver and onions.