Pate

Since 2009, salumist Elias Cairo has crafted exceptional American Charcuterie in Oregon’s first USDA-approved salumeria, hand-butchering fresh local pork before combining with hand-cut fatback, freshly chopped garlic, and spices ground daily, ensuring each Olympic Provisions salami or pate reflects a subtle complexity of flavor. Read More

We’ll tell you who’s got game: the gents over at Fabriques Delices who are delivering the goods when it comes to traditional French charcuterie classics like pâté and saucisson. Read More

We’ll tell you who’s got game: the gents over at Fabriques Delices who are delivering the goods when it comes to traditional French charcuterie classics like pâté and saucisson. Read More

This is the classic, coarse, country pate. Generous chunks of pork are mixed with aromatic hearbs for a satisfyingly meaty pate. Serve with crunchy cornichons, some crusty bread, and a nice bottle of French red. Read More

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Serving pate at your picnic? Making a sandwich with French ham and brie on a baguette? If you answered ''yes'' to either of these questions, you need this jar of baby sour gherkins. Their pleasant tartness will temper the meat's richness. Read More

A delicious and refined pate. A minimum of 51% Foie Gras enriches this silky mousse. Duck meat, grapes, and Sauternes wine round out the delectable texture and flavor. Read More

The custardy texture of fine mousse complements the rich flavor of goose liver heightened in complexity by the addition of Sauternes wine. Look for a fungal whiff of mushrooms on the finish, and enjoy with something bubbly. Read More