Various European pâtés and terrines
Pâtés and terrines are rich, savory preparations of ground or minced meat (often liver), fat, and seasonings, typically cooked in a mold or casing. Originating from France and widely enjoyed across Europe, they can be made from pork, game, poultry, or even fish, often with added ingredients like herbs, spices, and wine. These dishes are traditionally served cold or at room temperature as appetizers or part of a charcuterie board.
🍽️ Nutrition at a glance
Pâtés and terrines are generally high in fat and protein, with minimal carbohydrates, making them a calorie-dense food. They are rich in iron, vitamin B12, and zinc, and a typical serving can range from 200 to 400 calories depending on the type and portion size.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 8 g |
| Carbs | 1 g |
| Fat | 16 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 450 mg |
| Iron | 2.5 mg |
| Vitamin B12 | 3.2 mcg |
| Zinc | 1.8 mg |
| Selenium | 12 mcg |
| Phosphorus | 120 mg |
| Niacin (B3) | 4.5 mg |
| Vitamin A | 2500 IU |
| Choline | 60 mg |
Per 2 ounces (56 g) · estimated, varies by recipe
💡 What's interesting
Pâtés and terrines have a long history in European cuisine, dating back to medieval times, and were originally a way to preserve meat. They are often considered a luxury item and are celebrated for their complex flavors and textures, with regional variations like French foie gras terrine or German leberwurst.
