Without further suspense, yes, pâté is one of the foods that can be frozen. Like all cold meats in fact. Hams, sausages, and terrines tolerate the cold very well, the only exception being cold meats containing gelatin (which do not like it at all). So, if you do not intend to finish a pâté within a week of opening it, or cutting it (for cut products), it is better to place the leftovers in the freezer. This will save you from throwing it away and you will have something for next time. It may also be interesting to stock up on terrines and pâtés purchased on sale, then freeze them for the months to come.
How to freeze pâté?
Rather than freezing the whole pâté, cut it into pieces. Not only will the process be faster and more homogeneous, and therefore more efficient, but it will also prevent it from releasing water when defrosting. Place everything in a freezer bag, squeeze out excess air before closing it and storing it in the freezer.
If you have a vacuum sealer, you can also use it to package pâté before freezing it. This is the most effective way to preserve all the characteristics of the product, including texture, flavors and nutrients.
How long to keep pâté in the freezer?
Country or crusted pâté, rillettes and salmon terrines, all pâtés can be frozen for at least two months, or even three if they are well packaged. However, if you smell a rancid or unusual odor when defrosting, it is better not to take any risks and throw it away.
How to defrost pâté?
Defrosting food by exposing it to high heat or leaving it out is a very bad idea. This encourages the development of bacteria and risks altering the texture of the product. As a reminder, freezing does not destroy bacteria, but prevents them from proliferating during storage.
To defrost small pâtés, 12 hours in the refrigerator will be enough and up to 24 hours for larger pieces.
Once defrosted, do not wait more than 48 hours to consume them. However, do not try to refreeze the products, as this increases the risk of food poisoning.