Spleen Pâté or Terrine
Spleen pâté or terrine is a rich, savory spread or loaf made primarily from ground or minced animal spleen, often combined with other organ meats, fat, aromatics, and spices. It is a traditional charcuterie item found in various European cuisines, particularly in French, Italian, and Eastern European cooking, where offal is highly valued. The mixture is typically seasoned, cooked slowly, and set into a smooth or coarse texture, served cold or at room temperature.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, and is notably rich in iron, vitamin B12, and other essential minerals from the spleen. A typical serving of about 2-3 ounces (60-90 grams) can provide around 200-300 calories, depending on the exact ingredients and preparation.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 10 g |
| Carbs | 2 g |
| Fat | 15 g |
| Fiber | 0 g |
| Sugar | 0.5 g |
| Sodium | 450 mg |
| Vitamin A | 1200 IU |
| Vitamin B12 | 18 mcg |
| Riboflavin (B2) | 0.4 mg |
| Niacin (B3) | 5 mg |
| Iron | 3.5 mg |
| Phosphorus | 180 mg |
| Copper | 0.5 mg |
| Selenium | 20 mcg |
Per 1 slice (85 g) · estimated, varies by recipe
💡 What's interesting
Culturally, spleen pâté reflects a nose-to-tail eating philosophy that minimizes waste and celebrates the use of whole animals, a practice deeply rooted in many traditional foodways. Nutritionally, spleen is an exceptionally dense source of heme iron, making this dish a potent option for those looking to boost their iron intake naturally.
