We can hardly find a person in the Czech Republic who has never tried the taste of paté. Since our youth, we used to take this traditional Czech dish to summer camps, for family trips or later for holiday in Croatia. We can proudly declare that French or Belgians are not the only nations who consider paté their national dish. In encyclopaedia, generally, the word paté has similar meanings; it says that paté is thermally treated modified meat spread made of fine meat base to which coarse pieces can be added that are essential for the taste of filling (e.g. coarse meat pieces, bacon fat, mushrooms, truffles, nuts or almonds).
In the course of last few years, it has been interesting to observe development of taste and methods of paté preparation, which is mainly caused by the influence of countries where paté is very popular. New paté varieties with flavours based on French and Belgian recipes have not yet overwhelmed the traditional Czech tastes. In the Czech market it is for instance the queen of Czech patés "Májka" that is available in more than 20 varieties of packages, ranging from preserved canned package, aluminium package to chilled package in plastic cup or sausage casing. Hamé, the biggest paté producer in the Czech Republic, produces more than 150 million units of "Májka", the company's biggest gem.
According to Hamé, except for the brand-proof paté "Májka", the consumers' biggest demand is for "Svačinka" (little snack) or "Matěj". For the Czech market Hamé offers more than 50 taste varieties of patés in various preparation methods. The proof of Czech paté quality is the fact that this meat delicacy is supplied on dining tables in more than 15 countries all around the world.
If you regard yourself as a genuine paté gourmet, than be assured that guests enjoy Czech paté in the most luxurious restaurants in form of hors-d'oeuvres or desserts.