? keeping pate
I've had problems with pate going rancid before I could eat it all. Usually in a week or less.
What I started doing was freezing what I bought. I cut it into 1-2 serving size portions, double-wrapped each one, and froze them. I don't notice any loss of flavour or texture after thawing.
You lucky dog! Give it to your friends!
Seriously, my chowmom used to keep pate for a long time by storing it in the crock she chilled it in when she made it, sealed on top with a layer of clarified butter. This "airtight" seal kept out the bacteria while it was in the fridge, for as long as a month. I recall she also froze small portions of the stuff and I don't recall any bad result.
But from the post, it's clear that Pluz didn't make it. If it is already in a sealed crock, that's one thing. If it is sliced, then you need to either consume it within the next few days or divide it into smaller portions and freeze. It's too late to seal in butter or lard if its been in contact with air after being cooked.