Even in ancient times, the Romans were already making pâté with pork, various macerated ingredients, and spices.

In the Middle Ages, meats cooked in pastry came from various species of animals. 

A question of texture: liver pâté is smooth, while country-style pâté (pâté de campagne) is coarser. 

Production
Liver pâtés are made from the liver and fat of pork or other animals. The quantity of liver must represent at least 20% of the product's net weight. 

For country pâté, pure pork is used: meat, jowl, liver, other offal and fat. 

You will also find, in liver pâté or country pâté, salt and, depending on the recipe, sugar, aromatics, spices, wine, liquor, liqueurs, condiments, flavorings or binders. 

Nitrates and nitrites, organic acids and their salts, polyphosphates, gelling agents and thickeners, color, flavor enhancers and  parahydroxybenzoates represent the main additives used. 

Particular varieties and specialties 
There are numerous French names for pâtés since the meat and ingredients vary by region and tradition: for example, there are game pâtés and pâtés made with morels.

Pâté breton
baked in the oven

Pâté du Jura
contains at least 3% Jura wine 

Camparenn 
Camparenn' is a country pâté made from a ancient recipe specific to the Renne region. It is characterized by very slow cooking and a coarse chopping of ingredients and contains liver and cooked pork head which gives it its particular moistness. Its spicy flavor and unique texture make it one of the most celebrated products of the region.  It was traditional served as part of a charcuterie platter or hot on buckwheat flatbread.