Although the origin of pâté is mysterious, it is eaten the most in the canton of Vaud! This snack based on meat and a crisp pastry is consumed with a few bites at any time of day. This specialty has no fixed production criteria and is made by butchers and bakers according to their own recipes.
Vaudois pâtés are easily recognized by their round base and their small opening covered with tasty jelly. Make no mistake! Their recipe is not codified, so each producer has their own secret.
Made from a crispy dough which is stuffed with spicy meat, this terroir product is made by butchers and bakers alike. Although they all get on well, each one of them would say that they make the best pâté! The winner of the “Pâté d’or”, “Le Petit Encas” from Etagnières is considered the canton's best. To be discovered in Terre Vaudoise shops!
The dough is made either from white or wholemeal flour, but always crisp, while the meat is either pork, veal or poultry. The chosen ingredients are always of high quality, but often, trimmings are used after cutting larger pieces of meat.
Pâté vaudois is a rich specialty food that is appreciated with mustard and a salad or eaten as finger food at a picnic or a short lunch break.