{"title":"The Conservators","description":"\u003ch2 id=\"speakable-headline\"\u003eLes Conservistes: A Love for Pâté in Gascony\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eLes Conservistes are three young friends from southwest France who have been producing artisanal pork pâté in the small town of Saint-Sever since 2017. Their work is based on a grandmother's recipe, using meat from heritage breeds and a fresh, modern take on the good old canned good.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eLes Conservistes\u003c\/strong\u003e is a young French pâté producer based in Gascony, founded out of a love for tinned goods—\"amour de pâté.\" Jean-Baptiste, Romain, and Yohan package their liver pâtés in simple, elegant tins, with each variety featuring its own name, color, and character. They take a deeply traditional French product and relaunch it for both gastronomy professionals and your own table at home. Preserving tradition while embracing modernity—a duality already captured in the name of the three \"conservistes.\"\u003c\/p\u003e\n\u003ch3\u003e2017: A Love for Tinned Goods in Saint-Sever\u003c\/h3\u003e\n\u003cp\u003eIt all started with two friends, a grandmother’s recipe, and the desire to give the classic French pâté a new face.\u003c\/p\u003e\n\u003cp\u003eIn 2017, Jean-Baptiste and Romain founded their brand, Les Conservistes, in the Landes town of Saint-Sever. It wasn’t just a love for the tin can, but above all a love for pâté—\"amour de pâté\"—that led the pair to produce small batches of homemade pâté. Jean-Baptiste brought his grandmother's pâté recipe along, complete with just the right level of seasoning and the perfect coarse texture.\u003c\/p\u003e\n\u003cp\u003eSaint-Sever is located in the Landes, in the heart of Gascony, a corner of France that has always been famous for its fine cuisine—foie gras, Armagnac, and hearty pork. It is no wonder that this very place became the home of a producer filling small tins with these regional treasures. Here, where duck and pork, wine and chili are staples, great pâté has a long tradition.\u003c\/p\u003e\n\u003cp\u003eIn 2019, the pair brought their school friend Yohan on board, and they have been a trio ever since. Their name is a clever wordplay that perfectly captures their self-perception: \"Les Conservistes\" are both the *conservateurs* (preservers) who safeguard culinary heritage and the *progressistes* who carry it forward. It is precisely this tension you taste in every tin: the craftsmanship of days gone by in a contemporary guise.\u003c\/p\u003e\n\u003ch3\u003eFive Pâtés, Five Personalities\u003c\/h3\u003e\n\u003cp\u003eA single basic recipe has grown into five varieties, each with a resonant name and its own personality. From simple to festive, from mild to fiery, there is something for every palate.\u003c\/p\u003e\n\u003cp\u003eIt began with the \u003ca href=\"\/en\/products\/les-conservistes-pate-de-porc-genese\"\u003eGenèse\u003c\/a\u003e, a pure liver pâté from Duroc pork seasoned with nothing but salt, pepper, and garlic. It is the creation story of the manufactory, the debut piece one keeps returning to. The \u003ca href=\"\/en\/products\/les-conservistes-pate-de-porc-majeste\"\u003eMajesté\u003c\/a\u003e, on the other hand, showcases the noble, finely marbled meat of the Prince Noir de Biscay without any adornment—hearty and naturally distinguished.\u003c\/p\u003e\n\u003cp\u003eThings get fire-ier with the \u003ca href=\"\/en\/products\/les-conservistes-pate-de-porc-audace\"\u003eAudace\u003c\/a\u003e, which draws its name and character from the fruity heat of Piment du Béarn. Those who prefer something festive can opt for the \u003ca href=\"\/en\/products\/les-conservistes-pate-de-porc-divin\"\u003eDivin\u003c\/a\u003e with its heart of duck foie gras—creamy, velvety, and celebratory. Finally, the \u003ca href=\"\/en\/products\/les-conservistes-pate-de-porc-eternel\"\u003eÉternel\u003c\/a\u003e owes its warm, deep note to Armagnac, named after the \"angel's share\" that evaporates as the brandy ages.\u003c\/p\u003e\n\u003cp\u003eThey are all coarsely ground, hearty, and honest, each in its own way. Each variety also has its own signature color, so you know exactly which character awaits you just by looking at the tin. The best way to get to know the producer is to slowly taste your way through them, from the simple Genèse to the festive Divin. The names were chosen with care, each telling a piece of the story contained within the tin, from creation to boldness to eternity.\u003c\/p\u003e\n\u003ch3\u003eThe Best Ingredients from Local Farms\u003c\/h3\u003e\n\u003cp\u003eEverything that goes into the tins at Les Conservistes comes from producers who have mastered their craft for generations.\u003c\/p\u003e\n\u003cp\u003eThe pork is supplied by Gilles Pecastaing, who raises the Prince Noir de Biscay breed outdoors at his Ferme la Bruyère, feeding them 100% natural grain from his own farm. According to legend, this old, hardy breed owes its name to the English heir to the throne, Edward of Woodstock—the Black Prince—who passed through Aquitaine in 1360, a history stretching back over 650 years.\u003c\/p\u003e\n\u003cp\u003eThe Armagnac for the Éternel comes from the Domaine de Laballe, where the Laudet family has been distilling in its 8th generation since 1820. The duck foie gras comes from the Larrieu family, who have been raising their ducks in the open air in the heart of the Chalosse region for five generations. And the fruity Piment du Béarn has been cultivated by the Malnou family for seven generations, with a view of the Pyrenees.\u003c\/p\u003e\n\u003cp\u003eIt is a collaboration based on respect, tradition, and a wealth of knowledge, as the three conservistes emphasize. Each partner contributes the best of their craft, and in the tin, it all comes together as a harmonious whole. Great pâté, they are convinced, starts with great ingredients.\u003c\/p\u003e\n\u003ch3\u003eThree Friends, Three Talents\u003c\/h3\u003e\n\u003cp\u003eBehind the tins are three personalities who complement each other perfectly.\u003c\/p\u003e\n\u003cp\u003eJean-Baptiste is the man for the recipes, the guardian of his grandmother's legacy; he oversees seasoning and texture. Romain, the creative one, gave the tins their face: simple, elegant, with a distinct color for each variety and a catchy name that makes you crave the contents before you even open it.\u003c\/p\u003e\n\u003cp\u003eYohan works on the future, forging contacts with chefs and retailers and bringing the small manufactory out into the world—into professional kitchens and your home. In this way, the three preserve the flavors of the past while giving them a fresh, young look, entirely in the spirit of their name.\u003c\/p\u003e\n\u003cp\u003eTogether, they manage a small but growing pâté universe that has long since found friends well beyond the Landes. What unites them is the conviction that a canned product does not have to be a cheap pantry staple, but rather a piece of indulgence that is carefully crafted and beautiful to behold. This is exactly how the good old pâté finds its way from the pantry shelf back to a beautifully set table without losing its down-to-earth appeal.\u003c\/p\u003e\n\u003ch3\u003eFor Feasts, Appetizers, and Gifts\u003c\/h3\u003e\n\u003cp\u003eFor those new to the brand, we recommend the pure Genèse; for special occasions, the festive Divin.\u003c\/p\u003e\n\u003cp\u003eThe Divin belongs on toasted brioche at Christmas, while the Audace is perfect for an aperitif paired with a robust red wine from the Southwest. We particularly enjoy the Éternel with a piece of aged cheese when autumn taps on the window outside. A charcuterie board should include a few cornichons, good ham, and, if you like, a second French pâté, such as the \u003ca href=\"\/en\/collections\/beauharnais\"\u003egame pâtés from Beauharnais\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eA beautifully curated tin also makes a great small gift—for hosts, for connoisseurs, or for yourself. Three or four varieties in a box, along with a baguette and a jar of cornichons, and you have a gift that any gourmet will appreciate.\u003c\/p\u003e\n\u003cp\u003eTake the pâté out of the refrigerator about 30 minutes before serving; this allows each variety to best unfold its aroma when spread on fresh bread, accompanied by a glass of red wine. All varieties are available for you to browse in our \u003ca href=\"\/en\/collections\/wurst-im-glas\"\u003ePâtés and Rillettes\u003c\/a\u003e section. Taste your way through the surprising pâté universe of Les Conservistes. Bon Appétit.\u003c\/p\u003e","products":[{"product_id":"les-conservistes-pate-de-porc-genese","title":"Pâté de Porc Genèse – Liver Pâté","description":"\u003ch2\u003ePâté de Porc Genèse – Liver Pâté by Les Conservistes\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePâté de Porc Genèse\u003c\/strong\u003e is what \u003cstrong\u003eLes Conservistes\u003c\/strong\u003e call their \u003cstrong\u003eliver pâté\u003c\/strong\u003e, a typical French pâté from Aquitaine. Aquitaine, the historic region in southwestern France, bordering the Bay of Biscay to the west and Spain and the Pyrenees to the south, is known for its excellent cuisine and fine pork.\u003c\/p\u003e\n\u003cp\u003ePâté de Porc: with this simple recipe for a pork pâté, Les Conservistes followed their desire to return to simple and fundamental things, to create something pure and generous. The name of this French pork pâté, Genèse, Genesis, meaning creation or origin, thus the Conservistes' first work, testifies to this.\u003c\/p\u003e\n\u003cp\u003eThis natural recipe, made from the meat of a Duroc breed, is a return to basics in its pure tradition. Its coarse, granular texture and gourmet side give it a taste of pâtés from bygone days, just as Jean-Baptiste's grandmother always made them: good pork and pork liver, coarsely minced, seasoned with salt, pepper, and of course a little garlic, and most importantly: with a pinch of love.\u003c\/p\u003e\n\u003ch2\u003eLes Conservistes – French Liver Pâté\u003c\/h2\u003e\n\u003cp\u003eLes Conservistes, the conservators Jean-Baptiste, Romain, and Yohan, have been producing artisanal French pâtés in Saint-Serve, a small rural town in Aquitaine, since 2017, combining the taste of culinary heritage with the avant-garde spirit of youth. Following grandmother's recipes, using high-quality raw materials, and with a great love for preserving, authentic gourmet pâtés are created in a modern guise. The ingredients come from local farmers, the processing is traditional, and the minimalist packaging shows the unique identity of each variety. Discover the Pâté de Porc Genèse by Les Conservistes.\u003c\/p\u003e\n\u003cp\u003ePâté de Porc, pork pâté, is a delight on dark bread, as an appetizer on a baguette, as a side dish with a green salad, and of course, it must not be missing from any \"assiette de charcuterie,\" a French cold cut platter, along with ham and cheese, spicy chutneys, and French cornichons. Here you can discover the Pâté de Porc from Les Conservistes and its unique taste.\u003c\/p\u003e","brand":"Les Conservistes","offers":[{"title":"130 g","offer_id":53071501984078,"sku":"048LES0001","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/pate-de-porc-les-conservistes-schweinpastete-genese.jpg?v=1750982932"},{"product_id":"les-conservistes-pate-de-porc-majeste","title":"Pâté de Porc Majesté – Liver Pâté","description":"\u003ch2\u003ePâté de Porc Majesté – Liver Pâté by Les Conservistes\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePâté de Porc Majesté\u003c\/strong\u003e is what \u003cstrong\u003eLes Conservistes\u003c\/strong\u003e call their \u003cstrong\u003eliver pâté\u003c\/strong\u003e made from the Prince noir de Biscay, a typical French pâté from Aquitaine. Aquitaine, that historical region in southwestern France, bordering the Bay of Biscay of the Atlantic to the west and Spain and the Pyrenees to the south, is known for its fine cuisine and excellent pork.\u003c\/p\u003e\n\u003ch3\u003eFrench Liver Pâté from Biscay Pigs\u003c\/h3\u003e\n\u003cp\u003eIn Pissos, in the heart of Gascony, Gilles Pecastaing raises Prince noir de Biscay pigs and feeds them appropriately with grain grown on his own fields and fertilized by the pigs. A functioning circular economy that produces meat with exceptional marbling and incomparable quality. The old breed is naturally hardy and is raised outdoors with 100% natural feed. Given the princely origin of the Black Prince of Biscay, the conservists could only call it Majesté, Majesty.\u003c\/p\u003e\n\u003cp\u003eIts deliberately coarse, grainy texture and gourmet side give the Pâté de Porc a taste of pâtés from bygone times, just as Jean-Baptiste's grandmother always made them: good pork and pork liver, coarsely ground, seasoned with salt, pepper, and of course a little garlic, and most importantly: with a pinch of love.\u003c\/p\u003e\n\u003ch3\u003eLes Conservistes – Pâté de Porc\u003c\/h3\u003e\n\u003cp\u003eLes Conservistes, the conservators Jean-Baptiste, Romain, and Yohan, have been producing artisanal French pâtés in Saint-Serve, a small rural village in Aquitaine, since 2017, combining the taste of culinary heritage with the avant-garde spirit of youth. Following grandmother's recipe, with high-quality raw materials and a great love for canning, genuine gourmet pâtés are created in modern attire. The ingredients come from local farmers, the processing is traditional, and the minimalist packaging shows the unique identity of each variety.\u003c\/p\u003e\n\u003ch3\u003ePrince noir de Baiscay – modern pâté from an ancient breed\u003c\/h3\u003e\n\u003cp\u003eThis old pig breed, Prince noir de Biscay, the Black Prince of Biscay, owes its name to the heir to the English throne, the Prince of Aquitaine. According to legend, Edward of Woodstock, who was called the Black Prince for his warlike and bloodthirsty inclinations, stopped in a stable in Aquitaine in 1360 during his crusade. Recognizing the taste qualities of the pigs, he brought boars from England to France to cross them with this Gascon variety. Thus, a new breed was bred in the lands of Aquitaine, proudly named after him: the Black Prince of Biscay. These combine strength and quality and produce a unique, precious meat. Discover the Majesté pork pâté, Pâté de Porc by Les Conservistes.\u003c\/p\u003e\n\u003cp\u003eMajesté Pâté de Porc, pork pâté, is a delight on dark bread, as an aperitif on a baguette, as a side dish with a green salad, and of course, it should not be missing from any \"assiette de charcuterie,\" a French cold cut platter, along with ham and cheese, spicy chutneys, and French cornichons.\u003c\/p\u003e","brand":"Les Conservistes","offers":[{"title":"130 g","offer_id":53071502049614,"sku":"048LES0002","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/les-conservistes-pate-de-porc-majeste.jpg?v=1750982935"},{"product_id":"les-conservistes-pate-de-porc-divin","title":"Pâté de Porc Divin – Liver Pâté","description":"\u003ch2\u003ePâté de Porc DIVIN – Pork Liver Pâté by Les Conservistes\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePâté de Porc Divin\u003c\/strong\u003e is what \u003cstrong\u003eLes Conservistes\u003c\/strong\u003e call their \u003cstrong\u003eliver pâté\u003c\/strong\u003e made from Prince noir de Biscay pork, refined with foie gras. A typical French pâté from Aquitaine. Aquitaine, that historic region in southwestern France, bordering the Bay of Biscay to the west and Spain and the Pyrenees to the south, is known for its fine cuisine, excellent pork, and duck liver: foie gras.\u003c\/p\u003e\n\u003cp\u003eIn Pissos, in the heart of Gascony, Gilles Pecastaing raises Prince noir de Biscay pigs and feeds them appropriately with grain grown in his own fields and fertilized by the pigs. A functioning circular economy that produces meat with exceptional marbling and incomparable quality. The old breed is naturally hardy and is raised outdoors with 100% natural feed.\u003c\/p\u003e\n\u003ch3\u003eFrench Liver Pâté with Foie Gras\u003c\/h3\u003e\n\u003cp\u003eNestled in the heart of Chalosse, the Brougnon farm has just been passed down to the 5th generation. Romain and his wife Lucie Larrieu continue the know-how and tradition with the sole aim of achieving excellence. With great dedication and responsibility, they raise ducks outdoors, respecting the animals' welfare and feeding them with corn produced directly on the farm.\u003c\/p\u003e\n\u003cp\u003eDivin, the Divine, with this impressive name, highlights the magnificent and delicious side of this recipe: a foie gras medallion at its heart. The Pâté de Porc is a delightful encounter between the power of pork and the smoothness of an exceptional foie gras. When cooked, the foie gras lends a delicate sweetness and creaminess to the rustic filling. On the palate, we find great roundness, elegance, and a certain craving for the divine.\u003c\/p\u003e\n\u003cp\u003eIts deliberately coarse, granular texture and gourmet side give it a taste of pâtés from times gone by, just as Jean-Baptiste's grandmother always made them: good pork and pork liver, coarsely ground, seasoned with salt, pepper, a little garlic, and with a heart of foie gras.\u003c\/p\u003e\n\u003ch3\u003eLes Conservistes – Pâté de Porc\u003c\/h3\u003e\n\u003cp\u003eLes Conservistes, the conservators Jean-Baptiste, Romain, and Yohan, have been producing artisanal French pâtés in Saint-Serve, a small rural town in Aquitaine, since 2017. They combine the taste of culinary heritage with the avant-garde spirit of youth. Following their grandmother's recipe, using high-quality raw materials, and with a great love for preserved foods, they create true gourmet pâtés in a modern guise. The ingredients come from local farmers, the processing is traditional, and the minimalist packaging shows the unique identity of each variety.\u003c\/p\u003e\n\u003ch3\u003ePrince noir de Biscay – modern pâté from an old breed\u003c\/h3\u003e\n\u003cp\u003eThis ancient pig breed, Prince noir de Biscay, Black Prince of Biscay, owes its name to the heir to the English throne, the Prince of Aquitaine. According to legend, Edward of Woodstock, known as the Black Prince for his warlike and bloodthirsty inclinations, stopped at a stable in Aquitaine during his crusade in 1360. Recognizing the taste qualities of the pigs, he brought boars from England to France to cross them with this Gascon variety. Thus, a new breed was raised in the lands of Aquitaine, proudly named after him: the Black Prince of Biscay. These combine strength and quality and produce unique, precious meat. Discover the Divin pork pâté, Pâté de Porc by Les Conservistes.\u003c\/p\u003e\n\u003cp\u003eDivin Pâté de Porc, pork pâté, is a delight on dark bread, as an aperitif on baguette, as a side dish with a green salad, and of course, it should not be missing from any \"assiette de charcuterie,\" a French cold cut platter, along with ham and cheese, spicy chutneys, and French gherkins.\u003c\/p\u003e","brand":"Les Conservistes","offers":[{"title":"130 g","offer_id":53071502147918,"sku":"048LES0003","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/les-conservistes-pate-de-porc-devin.jpg?v=1750982938"},{"product_id":"les-conservistes-pate-de-porc-audace","title":"Pâté de Porc Audace – Pork Liver Pâté","description":"\u003ch2\u003ePâté de Porc Audace – Liver Pâté by Les Conservistes\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePâté de Porc Audace\u003c\/strong\u003e is what \u003cstrong\u003eLes Conservistes\u003c\/strong\u003e call their \u003cstrong\u003eliver pâté\u003c\/strong\u003e made from Prince noir de Biscay pork, refined with Piment du Béarn. A typical \u003cstrong\u003eFrench pâté\u003c\/strong\u003e from Aquitaine. Aquitaine, that historical region in southwestern France bordering the Bay of Biscay to the west and Spain and the Pyrenees to the south, is known for its fine cuisine, excellent pork, and outstanding chili, the Piment du Béarn.\u003c\/p\u003e\n\u003cp\u003eIn Pissos, in the heart of Gascony, Gilles Pecastaing raises Prince noir de Biscay pigs and feeds them appropriately with grain grown on his own fields and fertilized by the pigs. A functioning circular economy that produces meat with extraordinary marbling and unparalleled quality. The old breed is naturally hardy and raised outdoors on 100% natural feed.\u003c\/p\u003e\n\u003ch3\u003eLiver Pâté with Piment du Béarn\u003c\/h3\u003e\n\u003cp\u003eThe legendary rivalry between the Basques and the Bearnais is not new. The Basques stole the beret from the Béarn, and the Bearnais borrowed the chili, which here is called Piment du Béarn and not Piment d'Espelette, from them. The Malnou family has been growing Piment du Béarn for seven generations with the benevolent gaze of the Pyrenees, refining it through traditional drying, which preserves all its organoleptic properties.\u003c\/p\u003e\n\u003cp\u003eDelicately seasoned with Béarn chili from Maison Malnou, this recipe, which Les Conservistes call Audace (boldness), captivates with the unique taste of the exceptional meat and the fruitiness of the chili paste.\u003c\/p\u003e\n\u003cp\u003eThe deliberately coarse, grainy texture and the gourmet aspect give the Audace Pâté de Porc a taste of pâtés from bygone days, just like Jean-Baptiste's grandmother used to make them: good pork and pork liver coarsely ground, seasoned with fruity chili, salt, pepper, and of course a little garlic, and most importantly: with a pinch of love.\u003c\/p\u003e\n\u003ch3\u003eLes Conservistes – Pâté de Porc\u003c\/h3\u003e\n\u003cp\u003eLes Conservistes, the preservers Jean-Baptiste, Romain, and Yohan, have been producing artisanal French pâtés in Saint-Serve, a small rural village in Aquitaine, since 2017, combining the taste of culinary heritage with the avant-garde spirit of youth. Following grandmother's recipes, using high-quality raw materials, and with great love for preservation, they create true gourmet pâtés in a modern guise. The ingredients come from local farmers, the processing is traditional, and the minimalist packaging showcases the unique identity of each variety.\u003c\/p\u003e\n\u003ch3\u003ePrince noir de Biscay – modern pâté from an old breed\u003c\/h3\u003e\n\u003cp\u003eThis old pig breed, Prince noir de Biscay, Black Prince of Biscay, owes its name to the heir to the English throne, the Prince of Aquitaine. According to legend, Edward of Woodstock, known as the Black Prince for his warlike and bloodthirsty preferences, stopped at a stable in Aquitaine during his crusade in 1360. Recognizing the flavor qualities of the pigs, he brought boars from England to France to cross them with this Gascon variety. Thus, a new breed was bred on the lands of Aquitaine, proudly named after him: the Black Prince of Biscay. These combine strength and quality and produce unique, precious meat. Discover the Audace pork pâté, Pâté de Porc by Les Conservistes.\u003c\/p\u003e\n\u003cp\u003eAudace Pâté de Porc, pork pâté, is a delight on dark bread, as an appetizer on baguette, as a side dish with a green salad, and of course, it should not be missing from any \"assiette de charcuterie,\" a French cold cut platter, along with ham and cheese, spicy chutneys, and French cornichons.\u003c\/p\u003e","brand":"Les Conservistes","offers":[{"title":"130 g","offer_id":53071502213454,"sku":"048LES0004","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/les-conservistes-pate-de-porc-audace.jpg?v=1750982941"},{"product_id":"les-conservistes-pate-de-porc-eternel","title":"Pâté de Porc Éternel – Liver Pâté","description":"\u003ch2\u003ePâté de Porc Éternal – Liver Pâté by Les Conservistes \u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePâté de Porc Éternal\u003c\/strong\u003e is what \u003cstrong\u003eLes Conservistes\u003c\/strong\u003e call their \u003cstrong\u003ePâté de Porc\u003c\/strong\u003e made from Prince noir de Biscay pork, refined with Armagnac. A typical \u003cstrong\u003eFrench pâté\u003c\/strong\u003e from Aquitaine. Aquitaine, that historical region in southwestern France, bordering the Bay of Biscay to the west and Spain and the Pyrenees to the south, is known for its excellent cuisine, fine pork, and outstanding brandy, Armagnac.\u003c\/p\u003e\n\u003ch3\u003eLiver Pâté from Prince de noir de Biscay Pig\u003c\/h3\u003e\n\u003cp\u003eIn Pissos, in the heart of Gascony, Gilles Pecastaing raises Prince noir de Biscay pigs and feeds them appropriately with grain grown on his own fields and fertilized by the pigs. A functioning circular economy that produces meat with extraordinary marbling and incomparable quality. The old breed is naturally hardy and raised outdoors with 100% natural feed.\u003c\/p\u003e\n\u003cp\u003eSince 1820, the passion for Armagnac, a brandy with a protected designation of origin produced in Gascony, has been passed down through the Laudet family at Domaine de Laballe. In the 8th generation, Cyril and his wife Julie took up the torch to continue the family tradition with the dynamism of renewal: \"Armagnac is back.\" \u003c\/p\u003e\n\u003cp\u003eÉternal (the Eternal), as the pork pâté is called, accompanied by the phrase \"The pâté refined by the angels,\" refers here to the phenomenon of the natural evaporation of alcohol during Armagnac maturation in barrels, which is also called the angels' share. Subtly dosed, Armagnac brings all its complexity to this extraordinary pâté, lending it lightness and sophistication.\u003c\/p\u003e\n\u003cp\u003eThe deliberately coarse, grainy texture and the gourmet aspect give the Éternal Pâté de Porc a taste of pâtés from times gone by, just as Jean-Baptiste's grandmother always made them: good pork and pork liver coarsely ground, seasoned with a splash of Armagnac, salt, pepper, and of course a little garlic, and most importantly: with a pinch of love. \u003c\/p\u003e\n\u003ch3\u003ePâté de Porc – French Pâté with Armagnac\u003c\/h3\u003e\n\u003cp\u003eLes Conservistes, the \"canners\" Jean-Baptiste, Romain, and Yohan, have been producing artisanal French pâtés in Saint-Serve, a small rural village in Aquitaine, since 2017, combining the taste of culinary heritage with the avant-garde spirit of youth. Following grandmother's recipe, using high-quality raw materials and with great love for canning, they create true gourmet pâtés in modern guise. The ingredients come from local farmers, the processing is traditional, and the minimalist packaging shows the unique identity of each variety. \u003c\/p\u003e\n\u003ch3\u003ePrince noir de Baiscay – Modern Pâté from an Old Breed\u003c\/h3\u003e\n\u003cp\u003eThis old pig breed, Prince noir de Biscay, the Black Prince of Biscay, owes its name to the heir to the English throne, the Prince of Aquitaine. According to legend, Edward of Woodstock, known as the Black Prince for his warlike and bloodthirsty inclinations, stopped at a stable in Aquitaine during his crusade in 1360. Recognizing the taste qualities of the pigs, he brought boars from England to France to cross them with this Gascon variety. Thus, a new breed was bred in the lands of Aquitaine, proudly named after him: the Black Prince of Biscay. These combine strength and quality and produce unique, precious meat. Discover the pork pâté Éternal, Pâté de Porc by Les Conservistes.\u003c\/p\u003e\n\u003cp\u003eÉternal Pâté de Porc, pork pâté, is a delight on dark bread, as an aperitif on baguette, as a side dish with a green salad, and of course it should not be missing from any \"assiette de charcuterie,\" a French cold cut platter, along with ham and cheese, spicy chutneys, and French gherkins. \u003c\/p\u003e","brand":"Les Conservistes","offers":[{"title":"130 g","offer_id":53071502344526,"sku":"048LES0005","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/les-conservistes-pate-de-porc-eternel.jpg?v=1750982948"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/collections\/les-conservistes-amour-de-pate.png?v=1768314377","url":"https:\/\/norgutes.com\/en\/collections\/les-conservistes.oembed","provider":"nur Gutes","version":"1.0","type":"link"}