What You Need to Know
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).
Key Parameters
Equipment
meat grinderterrine moldparchment paperbain-marie setup
Steps
- 1.
Terrine de Campagne (France): Primary preparation method
- 2.
Pâté en Croûte (Lorraine): Filling component
- 3.
Rillettes de Porc (Tours): Alternative preservation approach
The Science
Primary Reaction
Proteolysis