Watched your pate demo' avidly as we are about to stock pates and terrines made by an artisan producer situated in a village close to our home in France, we are also going to sell these Terrines on Borough Mkt, London, as you will know this is "THE" foody market of GB, we would love to provide you a tasting, because you would be stunned, these are the best Pates I have ever tasted. Not counting G.B. Pates because in my opinion, we the Brits', do not make Pates & Terrines, we make liver meat loaf, or liver sausage mixs. These French ones are gutsy meat or vegetable creations, and are roughly chopped, not minced, with the smell and taste of real country food, Brandy and wine would be used in some, but not as a gimmick, just as a developement of many years of knowledge. If liver is added it will be because it belongs, not as a filler, ie., Terrine de Lapin, would have a rabbits liver, or part thereof, Wild Boar, the same, Pete de Compagne, may not have any, and none for the veggy ones of course, We can only describe these to you, unless you can come up with a shipping methode, or next time in London, come and see us. Regards Noel & Jane