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Traditional farmhouse Pork Pate

from La Belle Chaurienne

La Belle Chaurienne is the reference for Cassoulet and Paté and Terrine in South West of France and most of all Traditional farmhouse Pork Pate.
Do you know who the Chauriens and the Chauriennes are?

First, they are the inhabitants of Castelnaudary. This is a small town in Aude in the south of France, between Toulouse and Carcassonne, famous throughout the world for its famous cassoulet.

La Belle Chaurienne is therefore aptly named since. Then, established for 57 years in this beautiful city, it is the main standard-bearer of its gastronomic know-how.

Traditional farmhouse Pork pate is a traditional recipe from South West of France.

Indeed, producers use first class ingredients and follow traditional recipes from the Southwest terroir. This pâté has a very authentic taste.

Enjoy this spread on any crackers or baguette bread as a starter.

It comes along perfectly with a cold cut platter and a delicious glass of red wine.

What is the difference between pates and terrines?

A pate differs from a terrine. First we shall use liver to make a Paté. Then it has a much finer texture and can be made in any shaped container.

On the other side, a terrine has generally much chunkier meat pieces such as  chunks of pork hock, diced lamb leg meat but also duck breast or minced pork.

It is traditionally made in a square dish whose name is Terrine.




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