The primary ingredient in pâté is typically liver, most often from duck, chicken, or pork. This liver is ground and often combined with other ingredients like herbs, spices, fat, and sometimes alcohol to enhance the flavor profile. Pâté can be served warm or cold and is a staple in French cuisine, often presented as a spreadable dish on bread or crackers. Variations exist, such as pâté en croûte, which is baked in a pastry crust. The dish has a rich history and can be found in various forms across different cultures, showcasing its versatility in culinary traditions.