A method for producing liver pâté that models classic goose liver pâté made of goose foie gras. The liver pâté does not contain foie gras and only humanely produced raw materials are used. Aqueous jelly is obtained from collagen-containing animal tissue and concentrated into water-soluble jelly. Liquid fat is obtained from animal fat tissue. Raw strained animal liver is obtained by separating solid components. The concentrated aqueous jelly, liquid fat and strained raw liver are mixed, cured and cooked in a container.