Wild boar pâté with cranberries

Wild boar pâté with lingonberries, robust and tart-fruity

The wild boar pâté with lingonberries from Beauharnais is a French wild boar terrine containing about a quarter wild boar meat, refined with red wine and cognac. This is not a coarse liver sausage, but a robust Terrine de Sanglier aux Airelles, in which tart lingonberries brighten up the dark game.

The wild boar pâté with lingonberries is the French Terrine de Sanglier aux Airelles from Beauharnais in Strasbourg, Alsace, a savory wild boar terrine with a fruity edge. Wild boar and lingonberry are a proven pair—the tart berry cuts through the robust game and makes the terrine a festive appetizer for the cold season.

Robust wild boar, tart lingonberry

The wild boar terrine tastes robust and darkly of game, with the tart-acidic freshness of lingonberries. About 27% wild boar meat gives it character, 1.3% lingonberries add red, tart notes, and red wine and cognac provide depth.

On bread, it is hearty and dense; the pork liver makes it spreadable, and the berry keeps everything fresh. Robust, tart, festive. This is how wild boar tastes when the lingonberry gets involved.

This is the classic combination of game cuisine: dark, robust wild boar and the tart red berry that gives it freshness and contour. If you love game roast with lingonberries, you will find that taste here in a jar. The terrine turns a Sunday roast into an appetizer that is always ready.

For game season with gherkins and red wine

Its season is autumn and winter: wild boar pâté on fresh baguette or hearty country bread, served with a few gherkins and a dollop of lingonberries on top. It makes a great addition to a game board and on festive days. It goes particularly well during the hunting season, on long winter evenings, or as an appetizer before a game roast.

A dab of French mustard and a glass of robust red wine round it off, as the tart berry captures the spice beautifully. On dark bread with lamb's lettuce, it becomes a hearty supper; on crackers, an appetizer for guests; and a few pickled onions also go well with it.

If you only need a small portion, reach for the small wild boar pâté in the 90-gram jar—the same wild boar base, but with sweet blueberry instead of tart lingonberry.

Terrine de Sanglier from Alsace

Wild boar and lingonberry are a classic of game cuisine: the robust meat needs a tart fruit to balance it, and the lingonberry does exactly that. This terrine brings that principle into a 180 g jar, without needing a roasting pan or hours at the stove. Airelles, as the French call lingonberries, are simply part of game cuisine.

Behind the wild boar pâté is Beauharnais Carlant from Strasbourg in Alsace, which has been collecting French classics for about 25 years. The terrines are created in small workshops using regional recipes from across Alsace, Burgundy, and Périgord; the liver is processed fresh—short supply chains, honest craftsmanship.

If you like the robust varieties, you will find other terrines from Beauharnais with us—from venison pâté with porcini mushrooms to hare pâté with rosemary. A must-have for game lovers.

A spoonful of lingonberries and a glass of red

The terrine should be slightly tempered, around 16 degrees, so take it out of the fridge about 15 minutes before serving. A spoonful of lingonberries on the side highlights the fruity side and makes it a festive appetizer. A glass of robust red wine on the side, and the winter evening is saved. Once opened, it keeps for a few days in the fridge—rarely a problem during the game season.