Pâté de Porc Audace – Pork Liver Pâté

Pâté de Porc Audace – Liver Pâté by Les Conservistes

Pâté de Porc Audace is what Les Conservistes call their liver pâté made from Prince noir de Biscay pork, refined with Piment du Béarn. A typical French pâté from Aquitaine. Aquitaine, that historical region in southwestern France bordering the Bay of Biscay to the west and Spain and the Pyrenees to the south, is known for its fine cuisine, excellent pork, and outstanding chili, the Piment du Béarn.

In Pissos, in the heart of Gascony, Gilles Pecastaing raises Prince noir de Biscay pigs and feeds them appropriately with grain grown on his own fields and fertilized by the pigs. A functioning circular economy that produces meat with extraordinary marbling and unparalleled quality. The old breed is naturally hardy and raised outdoors on 100% natural feed.

Liver Pâté with Piment du Béarn

The legendary rivalry between the Basques and the Bearnais is not new. The Basques stole the beret from the Béarn, and the Bearnais borrowed the chili, which here is called Piment du Béarn and not Piment d'Espelette, from them. The Malnou family has been growing Piment du Béarn for seven generations with the benevolent gaze of the Pyrenees, refining it through traditional drying, which preserves all its organoleptic properties.

Delicately seasoned with Béarn chili from Maison Malnou, this recipe, which Les Conservistes call Audace (boldness), captivates with the unique taste of the exceptional meat and the fruitiness of the chili paste.

The deliberately coarse, grainy texture and the gourmet aspect give the Audace Pâté de Porc a taste of pâtés from bygone days, just like Jean-Baptiste's grandmother used to make them: good pork and pork liver coarsely ground, seasoned with fruity chili, salt, pepper, and of course a little garlic, and most importantly: with a pinch of love.

Les Conservistes – Pâté de Porc

Les Conservistes, the preservers Jean-Baptiste, Romain, and Yohan, have been producing artisanal French pâtés in Saint-Serve, a small rural village in Aquitaine, since 2017, combining the taste of culinary heritage with the avant-garde spirit of youth. Following grandmother's recipes, using high-quality raw materials, and with great love for preservation, they create true gourmet pâtés in a modern guise. The ingredients come from local farmers, the processing is traditional, and the minimalist packaging showcases the unique identity of each variety.

Prince noir de Biscay – modern pâté from an old breed

This old pig breed, Prince noir de Biscay, Black Prince of Biscay, owes its name to the heir to the English throne, the Prince of Aquitaine. According to legend, Edward of Woodstock, known as the Black Prince for his warlike and bloodthirsty preferences, stopped at a stable in Aquitaine during his crusade in 1360. Recognizing the flavor qualities of the pigs, he brought boars from England to France to cross them with this Gascon variety. Thus, a new breed was bred on the lands of Aquitaine, proudly named after him: the Black Prince of Biscay. These combine strength and quality and produce unique, precious meat. Discover the Audace pork pâté, Pâté de Porc by Les Conservistes.

Audace Pâté de Porc, pork pâté, is a delight on dark bread, as an appetizer on baguette, as a side dish with a green salad, and of course, it should not be missing from any "assiette de charcuterie," a French cold cut platter, along with ham and cheese, spicy chutneys, and French cornichons.