Perigord Pork and Duck Pate

This terrine is a classic French-style pâté that brings together pork, duck meat, duck liver, and duck foie gras for a deeply savory, well-rounded profile. Enriched with eggs and gently bound for a smooth yet substantial texture, it reflects the traditional preparations associated with the Périgord region, known for its rich duck and foie gras specialties.

Seasoned with onions, garlic, parsley, and black pepper, and finished with tawny port wine, the flavor is layered and balanced, offering warmth and depth without excess sweetness. The pâté slices cleanly and spreads easily, making it suitable for composed appetizers, sandwiches, or charcuterie presentations where a more structured pâté is desired alongside softer spreads.

Rougié’s culinary heritage dates back to 1875 in southwestern France, where the family built its reputation through close collaboration with chefs and a commitment to classic French technique. Today, Rougié pâtés are valued in professional kitchens for their consistency, craftsmanship, and faithful expression of traditional French charcuterie.

Ingredients: pork, duck meat, duck foie gras, duck liver, whole liquid eggs, modified tapioca starch, Port wine (Tawny Port wine, salt, pepper, sulfites), salt, gelatin, whey protein concentrate, onions, parsley, garlic, sugar, pepper, sodium erythorbate, sodium nitrates.