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Paté / Terrines

A paté can be smooth and spreadable or a coarsely ground meat mixture. Originally a paté was baked in a pastry crust. Now it may also be cooked in a pork fat-lined container or mold called a terrine. Some say when prepared in this manner, the dish is also called a terrine; but once unmolded it becomes a paté. Today the two terms are often used interchangeably. Patés and terrines receive their rich flavor and texture from fat, and taste best after aging one or two days in the refrigerator.