Pâté de Campagne Breton

Pâté de Campagne Breton is a pure pork pâté produced within historic Brittany, distinguished by its mandatory inclusion of skinned throats, liver, cooked rinds, and fresh onions, and by its coarsely minced texture yielding large, uniformly distributed pieces visible in each slice. It is registered as a PGI under file number PGI-FR-0879.

About this designation

Pâté de Campagne Breton holds PGI status, registered on 23 May 2011 under eAmbrosia identifier EUGI00000014331 and file number PGI-FR-0879. The protected production area corresponds to historic Brittany and comprises the departments of Côtes-d'Armor, Finistère, Ille-et-Vilaine, Loire-Atlantique, and Morbihan. The specification requires four mandatory meat ingredients: skinned throats at a minimum of 25%, liver at a minimum of 20%, cooked rinds at a minimum of 5%, and fresh onions at a minimum of 5%; all meat ingredients and onions must be fresh. Non-meat ingredients, excluding onions, are capped at a maximum of 15% of total mass. Individual permitted non-meat ingredients carry their own ceilings: broth at no more than 5%, sugars at no more than 1%, flour and starches at no more than 3%, salt at no more than 2%, and pepper at no more than 0.3%. A further combined ceiling of 1.7% applies to a defined group of minor ingredients including gelatin, spices, ciders, apple-based spirits, Chouchen, and nitrites. The coarse mince must produce pieces of at least 8 mm diameter for packaging of 200 g or more, and at least 6 mm diameter for smaller packaging. Products presented fresh must be covered with a pig's caul before oven cooking. The pigmeat used must derive from breeds entered in herd books or herd breeding records kept by Pork Selection Bodies approved by the French Ministry for Agriculture.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 23 May 2011 under file number PGI-FR-0879 and eAmbrosia identifier EUGI00000014331.
• The specification mandates a minimum of 25% skinned throats, 20% liver, 5% cooked rinds, and 5% fresh onions; all must be fresh.
• Piece diameter must be at least 8 mm for packaging of 200 g or more, and at least 6 mm for smaller packaging.
• The production area is defined as historic Brittany, covering the five departments of Côtes-d'Armor, Finistère, Ille-et-Vilaine, Loire-Atlantique, and Morbihan.

Tasting notes

Breton coarse-ground pork pâté with characteristic chunky texture, traditional rustic preparation with onion, herbs, and Breton flavor profile. Brown-pink color, dense moist texture, robust pork-savory flavor with onion and herb notes.

HoReCa use

Plateau de charcuterie / tapas service; spread on country bread with cornichons and Breton butter; classic Breton bistro starter; pairs with Muscadet.

Packaging

• terrine-200g
• terrine-400g
• sliced-vacuum-200g
• gift-pack-2x200g
• professional-bulk-1kg