Caillette – traditional pork and greens pâté

The Telme House represents charcuterie craftsmanship passed down through three generations, the use of local, high-quality ingredients, and an unwavering commitment to excellence. Our recipes are developed and produced in the heart of Provence, with deep respect for tradition and authentic flavor.

Here is Gaston Telme’s interpretation of Provençal caillette, an iconic recipe created in the 1960s. Going against convention, he boldly chose to offer caillette in a jar, even though it is traditionally known wrapped in caul fat on the butcher’s counter.

This caillette is truly unique: no caul fat, no spinach, no chard, no eggs, but enhanced with Provençal sage, an emblematic herb of our terroir. It is made from pork shank, deliberately coarsely minced to preserve generous pieces of meat, then delicately seasoned with garlic, parsley, and sage.

Crafted with dedication and passion, this Provençal caillette is a true tribute to bold, sincere, and generous cuisine. Each ingredient is selected with the utmost care, and the preparation follows traditional artisanal methods, handed down and refined over generations, ensuring an authentic and inimitable flavor.

Enjoy it on a slice of fresh bread, in a gourmet sandwich, paired with a crisp salad, or as part of a charcuterie board. Its rustic texture and subtle sage aroma make it a product of character, deeply rooted in Provence.

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