Marcel & Henri Pâte

Henri Lapuydae, America's first and most renowned charcutier introduced authentic French pâtés to the United States in 1960. Beginning with a few recipes from his native France and the firm belief that Americans would learn to love fresh pâtés and French-style sausages if they were available, Henri created something of a sensation in San Francisco as customers lined up at his small shop on Russian Hill. Before long, thousands of Americans were enjoying their first taste of pâté.Henri continues traveling the country sampling his products in food shows, gourmet stores and market delis.

What is a Charcuterie? Charcuterie literally is the product of a fancy pork butcher. The charcutier first used his art to preserve meat in the Middle Ages and the art still flourishes in France today. While many charcuterie products contain only pork as their meat base, often the pork is combined with other meats, fowl or game. Modern charcuterie has expanded to include some items with no pork including some vegetable and fish  pâtés. Pâtés are probably the world's most adaptable culinary form and may be served as simply or as elegantly as suits the mood and the occasion.

Mousse de Foie de Poulet et Gras de Porc au Porto: Mousse of chicken livers and pork fat with port wine
Regular Price: $5.99 per 4oz. slice

Pâté de Foie de Poulet et Gras de Porc a L'Armagnac: Pâté of chicken livers and pork fat with Armagnac brandy
Regular Price: $5.99 per 4oz. slice

Galatine de Porc et Canard avec Olives et Pistaches: Galantine of pork and duck with olives and pistachios wrapped in duck skin
Regular Price: $6.99 per 4oz. slice