باتيه دي كامباني بالفلفل الأسود، كاليفورنيا، رطل

The peppercorns are generous and give each slice a nice little kick. Perfect for a rustic charcuterie board.

The coarse grind is exactly what I look for in a country pâté—it's rustic without being chunky. The peppercorns come through bold but don't overpower the pork liver, which stays rich and smooth on the palate. I've already sliced half of it for a simple baguette lunch and it held up beautifully.

The peppercorns give it just the right amount of kick without overpowering the rich, coarse pork and liver base. It’s sliceable straight from the fridge and pairs beautifully with a crusty baguette. I’ve already ordered another pound.