pasztaszer

Pasztaszer is a term used in Hungarian cuisine to refer to a specific type of pâté or spread. It is typically made from finely ground cooked meats, often liver, pork, or goose, combined with fat, seasonings, and sometimes breadcrumbs or other binders. The mixture is then cooked, often by simmering or baking, and then pureed or ground to a smooth or slightly coarse consistency, depending on the desired texture.

The flavor profile of pasztaszer can vary widely based on the primary ingredients and spices used. Common additions include onions, garlic, paprika, marjoram, and black pepper. Some recipes might incorporate brandy, wine, or various herbs for added depth of flavor. The texture is generally spreadable, making it suitable for serving on bread, toast, or crackers.

Pasztaszer is a versatile dish, often enjoyed as an appetizer or part of a charcuterie board. It can be served chilled or at room temperature. While traditionally homemade, commercially produced versions are also available in Hungary and in some international markets. The preparation method emphasizes rendering the meat and fat to achieve a rich and savory spread. It represents a traditional method of preserving and utilizing cooked meats in Hungarian culinary heritage.