Tripel Country Paté (Paté de Campagne avec Tripel)

Everyone thinks of liver when they think of paté, but not all patés contain organ meat (even though they are awesome). This recipe is for a country style paté that features the La Fin Du Monde Tripel from Unibroue (instead of the traditional cognac and the Imperial Red Ale Bacon. After steaming in a water bath for ~2½ hours, the paté is pressed and refrigerated overnight. The resulting piece of  charcuterie is deliciously decadent, but it is a treat for the meat-lover and food explorer.

Tripel Country Pâté (Pâté de Campagne avec Tripel)


  • ½ cup La Fin Du Monde Tripel
  • 3 TBSP unsalted butter
  • 1 cup onion, minced
  • 2½ lbs. ground pork
  • 12 oz. Imperial Red bacon (6 slices), finely chopped, plus 14 bacon slices (for lining pan)
  • ½ cup roasted shelled pistachios
  • 3 garlic cloves, pressed
  • 2½ tsp salt
  • 2½ tsp dried thyme
  • 1½ tsp allspice
  • 1 tsp freshly ground black pepper
  • 3 TBSP stone-ground mustard
  • ½ cup whipping cream


  1. Set rack at lowest position in oven and preheat to 350°F
  2. Gently simmer the Tripel until reduced, then add whipping cream cup, about 2 minutes
  3. Melt butter in heavy medium skillet over medium heat
  4. Add onion and sauté until soft and translucent but not brown, about 8 minutes
  5. Combine ground pork and chopped bacon in large bowl, mix together until well blended
  6. Add sautéed onion, garlic, salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated
  7. Add eggs, cream, and reduced Tripel. Stir until well blended
  8. Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides
  9. Lightly and evenly press the meat mixture into pan atop bacon slices
  10. Fold bacon slices over, covering paté
  11. Cover pan tightly with foil
  12. Place pan in 13x9x2-inch metal baking pan and transfer to oven
  13. Pour boiling water into baking pan to come halfway up sides of loaf pan
  14. Bake paté until a thermometer inserted through foil into center registers 155°F, about 2½ hours
  15. Remove loaf pan from baking pan and transfer to rimmed baking sheet
  16. Place heavy skillet or 2 to 3 heavy cans atop paté to weigh down, and chill overnight
  17. Place loaf pan with paté in larger pan of hot water for about 3 minutes. Invert paté onto platter
  18. Cut paté crosswise into ½ inch slices.

Imperial Red Bacon for our paté
Imperial Red Bacon for our paté
Paté pork mixture fixins
Paté pork mixture fixins
Triple Country Paté wrapped in Imperial Red Bacon
Triple Country Paté wrapped in Imperial Red Bacon
After chilling overnight
After chilling overnight
Triple Country Paté with Spicy IPA Pickles and dijon mustard
Triple Country Paté with Spicy IPA Pickles and dijon mustard