Pâté de campagne met peperkorrels (8 oz)

Spread this on some crusty bread with cornichons for an easy appetizer that feels fancy. The coarse texture and peppery kick are exactly what I want in a country-style pâté.

The black pepper really comes through without overpowering the pork, and the texture stays nicely sliceable straight from the fridge. I spread it on crackers for a quick lunch, and the peppery kick made a plain baguette taste like a proper bistro plate.

The texture is perfect—firm enough to slice cleanly for sandwiches but creamy on the tongue, and the black peppercorns give just the right amount of warmth. I served it on a cutting board with cornichons last night and my guests finished the whole thing in minutes.