Trois Petits Cochons Grand Mere Pate

Three Little Pigs Pâté Grand-Mère — literally ""Grandmother's pâté"" — is a coarse French pâté made with pork and chicken liver, spices, and a finishing hint of Armagnac. Made in France and all-natural with no artificial ingredients, it is built for a rich, homey flavor: the kind of rustic pâté a French grandmother might have kept in the larder. The pork and chicken liver give it a deep, savory base, and the touch of Armagnac — the brandy of Gascony — adds a warm, fruity depth on the finish. The texture is coarse and hearty rather than smooth. Slice it onto a board or spread it on crusty bread with cornichons and grainy mustard, and let a fruity red wine round it out. Best For Pâté lovers who want something with real character and a little spirit-driven depth. It is a satisfying centerpiece for a charcuterie board and an easy, no-cook contribution to a dinner or holiday spread. Pairing Suggestions Crusty baguette · Cornichons · Whole-grain mustard · A full-bodied, fruity red with minimal oak · A small pour of Armagnac to echo the finish Storage & Freshness Keep refrigerated. Serve at cool room temperature for the fullest flavor. Once opened, cover the cut surface and use within about 5 to 7 days. Ships cold in insulated packaging with cold packs to arrive fresh, from our Atlanta facility. Key Features Available as a single unit or by the case Made in France Coarse pork and chicken liver pâté Finished with a hint of Armagnac All-natural, no artificial ingredients Perfect For Charcuterie boards · Dinner parties · Everyday spreads · Wine nights · Gifting About Three Little Pigs Three Little Pigs (Les Trois Petits Cochons) has made French pâtés in small batches since 1975. The name is French for ""the three little pigs,"" and traditional recipes like this one are the company's signature. Armagnac, the brandy used to finish this pâté, is France's oldest distilled spirit — distilled in Gascony since the 1300s, even earlier than Cognac. Why is it called ""Grand-Mère""? Grand-Mère means ""grandmother"" in French. The name signals an old-fashioned, homestyle pâté — coarse, rich, and traditional rather than refined. What does it taste like? It is a hearty, coarse pâté with a savory pork and chicken liver flavor and a warm, fruity note of Armagnac on the finish. How should I store it after opening? Keep it refrigerated, cover the cut surface, and use it within about 5 to 7 days. Let it warm to cool room temperature before serving.