Ingredients | Free Range Chicken Livers (23%), Duck Livers, Free Range Pancetta, Butter, Free Range Eggs, Dry Sherry, Port, Madeira, Onion, Brandy, Garlic, Black Pepper, Spices, Salt, Curing Salt (Preservative 250), Gelatin.
PÂtÉ Maison
Is it the slight nibble of pancetta that keeps you coming back for more? The boozy hit of fortified wine jelly as it melts across your tongue? Maybe because it tastes more buttery than you think any pâté has any right to be? As the doyenne of modern French cuisine, Julia Child, once wrote ‘the memory of a good French pâté can haunt you for years.’ This might just be the pâté she was speaking of.
HOW TO SERVE
A wise soul will keep the jar of this deeply irresistible pâté within reach. While it needs little more than a simple baguette and a handful of cornichons, who would say no to a glass of Champagne as well? Oui!
Ingredients | Free Range Chicken Livers (30%), Butter, Free Range Eggs, Mushroom (6%), Port, Madeira, Onion, Brandy, Garlic, Thyme, Black Pepper, Four Spice, Mace, Salt, Curing Salt (Preservative 250), Gelatin.
FREE RANGE CHICKEN & MUSHROOM Pâté
From a foundation of naturally sweet chicken livers, umami-rich mushrooms, and warming quatre-épices spices, this Chicken & Mushroom Pâté is capped with a swoon-worthy Madeira jelly. Close your eyes and be transported to a rustic farmhouse deep in the French countryside complete with Serge Gainsbourg singing in the background.
HOW TO SERVE
While pâté is perfect with just some crusty bread, it can also elevate a few simple ingredients. How, you ask? Fold a generous spoonful of pâté through sauteed mushrooms and serve with softly scrambled eggs.
Ingredients | Duck Leg (67%), Duck Fat, Carrot, Celery, Onion, Garlic, Salt, Sugar, Spices, Curing Salt (Preservative 250).
DUCK RILLETTES
Perhaps the most Français of all charcuterie, rillettes (ree-YET) tempted Victorian-era Britain so much they adopted the idea, renaming it potted meat. One taste of our Duck Rillettes and you will understand the appeal of this decadent treat. Plump duck legs are marinated and then slow-cooked with aromatics and spices. The meat is then gently shredded and blended with the cooking juices, resulting in a sumptuous spread.
HOW TO SERVE
Perfect on a charcuterie board, rillettes are also a shortcut to an effortless yet impressive meal. Begin with a slice of sturdy bread, upon which you generously spoon the room-temperature rillettes, strew a few dressed salad leaves across and finish with some sharp pickles and an insistent mustard. Magnifique - you’ve just created a tartine, the versatile open-faced sandwich so loved by the French.
Ingredients | Free Range Chicken (70%), Onion, Pistachio Nuts (6%), Seeded Mustard, Salt, Curing Salt (Preservative 250), White Wine.
FREE RANGE CHICKEN & PISTACHIO TERRINE
Let this elegant, bejeweled terrine entice your senses for it takes a deft hand to produce such a tender chicken terrine. Free range chicken is blended with a judicious sprinkling of seeded mustard, white wine and onion, before being layered with pistachio nuts.
HOW TO SERVE
Bonjour, charcuterie lover! Create your own bistro meal in a few easy moves. Scatter a few silky-soft leaves of butter lettuce, some thinly sliced radish coins and drizzle with a light, seeded mustard vinaigrette. Lay your Free Range Chicken and Pistachio Terrine atop it all and happiness is just a fork away.
Ingredients | Free Range Pork (42%), Free Range Chicken Livers, Free Range Pancetta, Free Range Pork Fat, Mushroom, Black Pepper, Free Range Eggs, Macadamia Nuts (5%), Brandy, Spices, Wheat Flour, Orange Zest, Salt, Curing Salt (Preservative 250).
free range pork & macadamia terrine
There’s no denying our Free Range Pork and Macadamia Terrine has a certain something, a certain je ne sais quoi, if you like. Is it the charming rosy pink hue, the natural sweetness of pork or the unexpected delight of macadamia nuts? A question to ponder as the flavours dance along your tongue.
HOW TO SERVE
Such a beguiling terrine calls for confident accompaniments. Slices of charred bread, an assertive chutney and a scattering of cornichons or other pickled delights will more than meet this unctuous rustic terrine. If you must, a handful of bitter greens will assuage the conscience.
Ingredients | Duck (30%), Free Range Pork, Free Range Pork Fat, Free Range Chicken Livers, Free Range Eggs, Black Turkish Fig, Balsamic Vinegar, Brandy, Black Pepper, Spices, Wheat Flour, Salt, Curing Salt (Preservative 250).
DUCK & FIG TERRINE
Be seduced by the rich succulence of duck, the restrained sweetness of balsamic and black figs, all rounded out with just a hint of warming spice. The perfect date night meal or just when you feel like a little self-indulgence – glass of pinot noir optional.
HOW TO SERVE
All Maison Charcuterie terrines bring your meal to life with a few simple accompaniments. Our Duck and Balsamic Fig Terrine needs little more than crusty bread and some crisp salad leaves kissed with a classic vinaigrette dressing - et voila!