Pástétom

Pástétom is a category of spreadable pastes used in Hungarian cuisine. It denotes pâté‑like products made by finely grinding or emulsifying meat, liver, fish, or vegetables into a smooth paste, usually seasoned and salted. In everyday usage, pástétom refers to commercially prepared spreads sold in tins or jars and commonly eaten on bread, crackers, or as a component of other dishes. Common varieties include liver pâtés such as sertésmájpástétom (pork liver pâté) and csirkemájpástétom, as well as fish pâtés like tonhápástétom (tuna pâté), and vegetarian options based on vegetables or legumes.

Preparation and ingredients: traditional pástétom is made by finely mincing or grinding the main ingredients, combined with fat, water or stock, salt, pepper, and spices; paprika is often used in Hungarian recipes for color and flavor. The mixture is frequently emulsified and heated to achieve a smooth texture and may be molded or canned for shelf stability. Modern industrial products may include binders, emulsifiers, flavor enhancers, and preservatives.

Packaging and storage: pástétom is typically sold in metal tins or glass jars. Unopened products are shelf-stable, while opened pástétom should be refrigerated and consumed within a few days.

Usage: commonly served as a spread on bread or crackers, sometimes used as a sandwich filling or as a savory topping for canapés.

Etymology and history: the term derives from the French pâté, with Hungarian spelling adapted. Pâté‑like products have a long history in Europe and became widespread in Hungary in the 19th and 20th centuries as convenient ready‑to‑use foods.