Made from finely or coarsely ground pork liver and lard,[1] it is similar to certain types of French and Belgian pâtés.

It is made from a mixture of pork liver, lard, onion, flour, egg, salt, pepper and spices, poured into a loaf pan and then baked in the oven.

A popular everyday version is to spread cold leverpostej on a slice of rugbrød (Danish dark wholemeal rye bread) and eat it as a simple open-faced sandwich.

Warm servings of leverpastej are eaten with either rugbrød or white bread and traditionally accompanied by pickled beets or gherkins and either fried bacon or sautéed mushrooms.

[8][failed verification][9] In Denmark, leverpostej is almost always sold in aluminium trays; this way it can go right in the oven to be served hot if preferred by the consumer.