We are pork people, Todd and me. Over the last 6 years, we've had over 300lbs of pork go through our kitchen. Roasted, Fried. Grilled. Sauteed. Poached. Confited. All parts, all ways, from basic pork chops with onions to whole roasted heads.
Every now and then we try a pate - sometimes it works, sometimes we get pork rain. Never though, had it turned out perfectly - until now.