Pâté de Porc Divin – Liver Pâté

Pâté de Porc DIVIN – Pork Liver Pâté by Les Conservistes

Pâté de Porc Divin is what Les Conservistes call their liver pâté made from Prince noir de Biscay pork, refined with foie gras. A typical French pâté from Aquitaine. Aquitaine, that historic 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 duck liver: foie gras.

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

French Liver Pâté with Foie Gras

Nestled in the heart of Chalosse, the Brougnon farm has just been passed down to the 5th generation. Romain and his wife Lucie Larrieu continue the know-how and tradition with the sole aim of achieving excellence. With great dedication and responsibility, they raise ducks outdoors, respecting the animals' welfare and feeding them with corn produced directly on the farm.

Divin, the Divine, with this impressive name, highlights the magnificent and delicious side of this recipe: a foie gras medallion at its heart. The Pâté de Porc is a delightful encounter between the power of pork and the smoothness of an exceptional foie gras. When cooked, the foie gras lends a delicate sweetness and creaminess to the rustic filling. On the palate, we find great roundness, elegance, and a certain craving for the divine.

Its deliberately coarse, granular texture and gourmet side give it a taste of pâtés from times gone by, just as Jean-Baptiste's grandmother always made them: good pork and pork liver, coarsely ground, seasoned with salt, pepper, a little garlic, and with a heart of foie gras.

Les Conservistes – Pâté de Porc

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

Prince noir de Biscay – modern pâté from an old breed

This ancient 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 inclinations, stopped at a stable in Aquitaine during his crusade in 1360. Recognizing the taste qualities of the pigs, he brought boars from England to France to cross them with this Gascon variety. Thus, a new breed was raised in 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 Divin pork pâté, Pâté de Porc by Les Conservistes.

Divin Pâté de Porc, pork pâté, is a delight on dark bread, as an aperitif 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 gherkins.