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.