Pate pork and pistachio

Pâté de campagne: coarse-textured pork pâté with pistachio, is more rustic and less rich than duck or chicken liver pâté. The fat comes from belly and back fat rather than liver, giving a different character: firmer, meatier, less intensely iron, with the pistachio adding a gentle nuttiness and texture. Typically seasoned with thyme, garlic, and brandy. The wine needs enough acidity to cut the pork fat and enough character to engage the herbal seasoning and pistachio note without the botrytis weight needed for the richer liver pâtés.