The difference between Foie Gras and Paté de foie
When it comes to the softer side of charcuterie that is, preserved meats other than whole cured cuts and dry sausages, the lines are a little blurred. How much do you really know about the blended, shredded and layered delights that are pâtés, terrines and foie Gras.
What are the big differences between these classic charcuterie plate or appetizer spread, and how do you serve them?
