Sandwich spread, pork, beef
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
This is a rich, savory spread made from finely minced or pureed pork and beef, often seasoned with spices and binders. It has a smooth, pâté-like texture and a deep, meaty flavor profile. Nutritionally, it's a dense source of calories and fat, providing a quick energy boost.
Calorie split: 13% protein · 20% carbs · 67% fat
↓ Full nutrition💚 Why it's loved
People love it for its intensely savory, umami-rich flavor and creamy spreadability, which instantly elevates simple bread or crackers. It's a nostalgic comfort food in many cultures, representing a quick, hearty, and satisfying meal.
⚠️ Watch-outs & how to enjoy it better
Its high fat and calorie density can contribute to weight gain if overconsumed, and it may contain significant sodium. Those monitoring saturated fat or sodium intake should use it sparingly. To balance, pair it with fiber-rich vegetables like cucumber or lettuce on whole-grain bread to slow digestion.
Key benefits
- High in protein for muscle maintenance
- Provides quick energy from fats
- Convenient, shelf-stable protein source
- Adds rich umami flavor to dishes
🌍 Where it's eaten
💡 Did you know?
The texture and concept are similar to a French 'rillettes' or a British 'potted meat,' but this version is specifically engineered for shelf stability and spreadability.
Full nutrition (USDA data · scales with serving)
| Water | 60.3 g |
| Energy | 235 kcal |
| Energy | 983 kj |
| Protein | 7.7 g |
| Total lipid (fat) | 17.3 g |
| Ash | 2.8 g |
| Carbohydrate, by difference | 11.9 g |
| Fiber, total dietary | 0.20 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 0.79 mg |
| Magnesium, Mg | 8.0 mg |
| Phosphorus, P | 59.0 mg |
| Potassium, K | 110 mg |
| Sodium, Na | 1013 mg |
| Zinc, Zn | 1.0 mg |
| Copper, Cu | 0.13 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 9.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.17 mg |
| Riboflavin | 0.13 mg |
| Niacin | 1.7 mg |
| Pantothenic acid | 0.43 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 2.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 2.0 ug |
| Folate, DFE | 2.0 ug |
| Choline, total | 62.3 mg |
| Betaine | 5.5 mg |
| Vitamin B-12 | 1.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 26.0 ug |
| Retinol | 26.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 87.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 1.7 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 22.0 iu |
| Vitamin D (D2 + D3) | 0.60 ug |
| Vitamin K (phylloquinone) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.05 g |
| SFA 12:0 | 0.05 g |
| SFA 14:0 | 0.29 g |
| SFA 16:0 | 3.6 g |
| SFA 18:0 | 2.0 g |
| Fatty acids, total monounsaturated | 7.6 g |
| MUFA 16:1 | 0.71 g |
| MUFA 18:1 | 6.9 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.6 g |
| PUFA 18:2 | 2.2 g |
| PUFA 18:3 | 0.38 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 38.0 mg |
| Phytosterols | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.08 g |
| Threonine | 0.33 g |
| Isoleucine | 0.33 g |
| Leucine | 0.60 g |
| Lysine | 0.66 g |
| Methionine | 0.20 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.30 g |
| Tyrosine | 0.23 g |
| Valine | 0.36 g |
| Arginine | 0.53 g |
| Histidine | 0.28 g |
| Alanine | 0.47 g |
| Aspartic acid | 0.72 g |
| Glutamic acid | 1.1 g |
| Glycine | 0.44 g |
| Proline | 0.35 g |
| Serine | 0.30 g |
FAQ
Is this the same as pâté?
Not exactly. While both are meat spreads, this 'sandwich spread' is typically more processed, smoother, and designed for shelf stability, whereas pâté is often a coarser, fresher preparation.
How long does it last after opening?
Once opened, it should be refrigerated in an airtight container and consumed within 5-7 days for best quality and safety.
Can I use it in cooking?
Yes! It can be melted into sauces for a rich, meaty base, stirred into gravies, or used as a filling for savory tarts and pastries.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.35 kcal/g · 13% calories from protein · 0.2 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 9.21 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.