Spleen and Liver Pâté

Spleen and Liver Pâté is a rich, savory spread made from puréed organ meats, typically including beef or pork spleen and liver, often combined with fat, onions, and seasonings. It is a traditional dish found in various forms across European cuisines, particularly in French, German, and Eastern European cooking, where it is often enjoyed as an appetizer or snack.

🍽️ Nutrition at a glance

This pâté is very high in protein and fat, with minimal carbohydrates, making it a dense source of energy. It is exceptionally rich in iron, vitamin B12, and other B vitamins, providing a significant nutritional boost in small servings.

Nutrition breakdown

Calories	80 kcal
Protein	5 g
Carbs	0.5 g
Fat	6 g
Fiber	0 g
Sugar	0.2 g
Sodium	150 mg
Iron	2.5 mg
Vitamin B12	4.5 mcg
Vitamin A	300 mcg
Vitamin B2 (Riboflavin)	0.3 mg
Vitamin B3 (Niacin)	2.5 mg
Phosphorus	80 mg
Zinc	1.2 mg
Selenium	5 mcg

Per 2 tablespoons (30 g) · estimated, varies by recipe

💡 What's interesting

Culturally, organ meats like spleen and liver have been valued for centuries as nutritious, economical ingredients, often used in pâtés to create flavorful, shelf-stable spreads. Nutritionally, the spleen is particularly high in iron and supports immune function, while the liver is a powerhouse of vitamins, making this dish a concentrated source of essential nutrients.