Terrine / Pate - How long does it keep / is it worth the trouble?
I've always wanted to try making Terrines at home but ...
Is it worth the trouble?
There are just the two of us at home so it would probably take us ages to get through it. - unless I was cooking it for a dinner party obviously.
Can you freeze half - or does it ruin the texture?
The alternative is obviously to find a good Charcuterie in London and just buy it.
Yes, you can freeze Pâtés and Terrines with out hurting the texture.
Only you can answer if it is worth the trouble. For me it is, I control the seasoning and ingredients.
From a USA perspective (I have no idea in London):
If you live in France it isn't worth it (you can buy plenty of tasty options), if you live in the US it is worth it (impossible to find any worth eating around me).