pasteten

Pasteten are a class of prepared meat products consisting of finely or coarsely ground meat and fat, often including liver, seasoned with herbs, spices, and sometimes garlic or onion, and pressed into a mold or wrapped in pastry. The category encompasses both spreads and pâtés that can be spread on bread and dishlike terrines that are sliced.

Common types include smooth liver pâté (pâté de foie), which is emulsified into a creamy paste; country pâté (pâté de campagne), a coarser mix of pork and sometimes game; pâté en croûte, where the filling is baked inside a pastry crust; and terrine, a rustic loaf typically cooked in a mold and unmolded for serving. Ingredients may include pork, veal, poultry, game, liver, fat, cream or eggs, wine or liquor, and various herbs. Preservation is aided by salt, curing agents, and sometimes gelatin, and many products are sold canned or jarred for shelf stability.

Preparation methods vary: grinding or milling the meat, emulsifying, incorporating fat and binder, then cooking by baking, steaming, or boiling in a water bath. Textures range from smooth to chunky, and flavors span mild to strongly seasoned.

In cuisine, pasteten are served chilled or at room temperature, commonly as an appetizer or toast topping, accompanied by bread, pickles, mustards, or cornichons. They appear in French culinary tradition and have analogous forms across Europe, including German Leberpastete and pâtés en croûte variants in Central European markets. Storage and handling follow standard food-safety guidelines; unopened products can be shelf-stable, while opened portions require refrigeration.