Served fresh or tinned, you can find pâté de Périgueux in boutiques, high-end delicatessens, pork butcher’s and markets.
The pâté de Périgueux is one product which has a strong anchoring in history. This dish was invented by pastry masters. Are you surprised? Well, you shouldn’t be, because in the Middle Age pastry chefs only made savoury dishes, mainly using dough. The pâté de Périgueux which makes this city famous is made from foie gras covered in charcuterie stuffing, which is then surrounded by a pastry crust. The truffle, another local product, is one of the ingredients used in pâté de Périgueux. Nowadays, the pâté de Périgueux is usually served without its pastry casing.
