About Pates and Terrines — The Culinary Pro

Maison Vérot, contemporary charcuterie with the seasons

This book from an esteemed culinary school in Paris offers a well-illustrated guide to making modern charcuterie (and dishes incorporating it). It is

Charcuterie: Pâtés, Terrines, Savory Pies: Recipes and Techniques from the Ferrandi School of Culinary Arts

Charcuterie by FERRANDI Paris

What Is Pâté?, Cooking School

Everything You Need To Know About Homemade Pâté - The Manual

Are Pate and Terrine the Same Thing? - The Cookful

Pâté de campagne, Country-Style Pâté: 1 Tub (9 oz Avg. Each) - D'Artagnan

Charcuterie course For beginners: Pâtés, Terrines, Rillettes, and More

This Rougie Pate blends Pork with quality Foie Gras 20% duck foie gras is combined with duck and pork meat as well as port wine and aromatic seasonings. Serve with bread or crackers, and enjoy with a bold glass of wine. Known throughout the world, this terrine is created with pork and duck meat as well as foie gras and liver from ducks. Port wine, onions, and numerous seasonings and spices are added to give it a robust yet balanced flavor.