Your Cart is Empty


  • Our Roots

  • Wholesale Customers

  • Growers Map

  • Blog

  • Our Products
  • A close-up view of our Marionberry jam sitting next to some fresh marionberries.

    Marionberry Jam

  • A close-up view of Oregon Growers Pumpkin Butter on a table sitting next to a decorative plant.

    Pumpkin Butter

  • A bottle of our Raspberry Fruit syrup drizzling syrup onto a stack of pancakes.

    Raspberry Syrup

  • Country Pork Pate with Strawberry Rhubarb Jam

    Top view of Country Pork Pate served on a plate and Topped with Strawberry Rhubarb Jam by Oregon Growers.

    PREP TIME: 30 minutes

    COOK TIME: 2.5 hours

    SERVES: 46+ people


    • 3/4 cup Cognac
    • 3 tablespoons unsalted butter
    • 1 cup minced onion
    • 2 1/2 pounds ground pork
    • 12 ounces bacon (8 to 10 slices)
    • 3 garlic cloves, pressed
    • 2 1/2 teaspoons salt
    • 2 1/2 teaspoons dried thyme
    • 1 1/2 teaspoons allspice
    • 1 teaspoon freshly ground black pepper
    • 2 large eggs, lightly beaten
    • 1/3 cup whipping cream
    • Coarse sea salt for finishing
    • Oregon Growers Strawberry Rhubarb
    • Country bread cut into triangles, toasted


    1. Set rack at lowest position in oven and preheat to 350°F. Boil Cognac until reduced to 1/2 cup, about1 1/2 minutes. Cool.
    2. Melt butter in heavy medium skillet over medium heat. Add onion and sauté until soft and translucent but not brown, about 8 minutes. Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended.
    3. Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended. Using hands, lightly and evenly press meat mixture into a 9x5x3-inch loaf pan. Cover pan tightly with foil. Place pan in 13x9x2-inch baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake pâté until a thermometer inserted through foil into center registers 155-60°F, about 2 to 2.5 hours.
    4. Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight. To serve, place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut or spoon pâté onto toast points, top with Strawberry-Rhubarb Jam

    Featured Product


    Strawberry Rhubarb Jam

    What is a simple and fast way to level up your pate? Just finish by topping the pate with our Strawberry Rhubarb Jam, a sweet and sour combination that is both gluten-free and non-GMO.