Olympia Provision | Pork Pistachio Pate | Portland, OR
$20.00 Per Pound
Hitting all the right notes, Olympic 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.
- Country: United States
- Unit: per pound
- Animal: Pork
- Features: Hand Crafted
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.
Additional Information
| Dimensions | 6 × 4 × 2 in |
|---|
Related products
Terrine with rabbit, rabbit liver, pork liver, pork cheeks. Addition ingredients: Black Pepper, Garlic, White Pepper, Cinnamon, Clove, Nutmeg, Ginger, C
Saucisson Sec Basque is Biellese's fine French Basque-style pork sausage - coarse-ground, seasoned with red wine, and of course, pepper, giving it a spicy
Charcuterie
Bold flavors are what it's all about. Big smoke and salt. As an American Charcuterie renaissance is taking place Broadent's presents a Prosciutto-Style Ham
Charcuterie
Classic Chorizo made just a few miles away in Long Island City! In just two years, Charles “Charlito” Samuel Wekselbaum has quickly made a name
Charcuterie
Creminelli Wild Boar salami is a must-try, seasoned with juniper and clove for a robust, sweet flavor. The flavor profile is stronger and more distinctive
Charcuterie
Jamón Serrano is a passion in Spain, where every restaurant and tapas bar features Serrano hams ready to be sliced. The hams are cured for well over a yea
Charcuterie
Take a salami recipe and put mole spices in it. The result: amazing. Hand crafted in Seattle by Salumi Artisan This one of kind charcuterie is a real crowd
Charcuterie
This famous bacon is considered by some to be the best on earth. With customer testimonials like "If they served bacon in Heaven, this is what it would tas
Charcuterie
Broadbent's Maplewood Smoked Bacon is dry cured the old-fashioned way, then smoked with maplewood for a delicious sweet flavor.
Charcuterie
Sena e Pepe or Mustard Salami. Made with whole mustard seed and chili flakes. The result: amazing, not overwhelming with that perfect bite in every bite.
