How Pork Pistachio Pate Tastes

Hitting all the right notes, Olympia Provisions gives us this excellent country pate with fresh herbs and pistachios, topped off with a generous layer of pork fat. You can’t go wrong with this one. The result is Olympia Provisions, Oregon’s first USDA-approved salumeria, established in 2009, deeply rooted in the past.

This country-style pork pâté is made with fresh herbs, pistachios, and capped with rendered pig fat. Enjoy with your favorite baguette and stone ground mustard!

Serving Pork Pistachio Pate

Wrapped in caul fat so once opened eat within 4 days. Some rillettes are preserved in fat and can last much longer. Serve with mustard and baguette, red wine or a full white and voila!

How Pork Pistachio Pate is Made

A coarse country style pate. They butcher antibiotic-free Pacific Northwest pork to 100% lean, adding pure, soft fat back, and are generous with the sea salt, fresh garlic and freshly ground spices. Our cured meats are held in natural casings and maintained in the organic white mold that protects them. Ingredients are their priority, sourcing the best and freshest. They butcher antibiotic-free Pacific Northwest pork to 100% lean, adding pure, soft fatback, and a judicious amount of sea salt, fresh garlic and freshly ground spices. These cured meats are held in natural casings.