Marco Pauvert is an internationally experienced master butcher-charcutier who guided Charcuterie Francaise in Philadelphia for many years. Pâté making was among Marco Pauvert’s areas of study in Cholet, France.

Pâté, meaning “paste” in French, is ground meat mixed with herbs and/or vegetables. Pâtés vary widely and can be coarsely or finely ground, with some calling for milk, which adds smoothness, or egg, which allows the pâté to set better in a mold. Bread is sometimes used to create a firmer loaf and make ingredients go further.

Traditionally served with fresh bread and cornichons, or small tart pickles, pâté has a complex flavor that pairs well with crisp, light red or white wine. One classic pâté dish is duck liver pâté en croute, which is surrounded by rich puff pastry and baked in aspic.