I like to make terrines and pates. I refer to the preparations cooked in enameled or ceramic mods as terrines and I refer to those cooked in pastry crusts as pates -- pate en croute to be more specific. Perhaps this is a misstatement -- I'm not sure I like making these but I especially like consuming them. I generally let one of these set in the refrigerator for 3 days before digging in to it, the idea being that the flavors may more fully blend. Tonight I will breach a pate en croute I made Saturday. This pate is 100% pork and features a lot of whole green peppercorns in it (as well as other spices, herbs, wine, and cognac). I like to serve a somewhat over ripe Alsatian Gewurztraminer white wine with this pate. My wife does not really like this very much -- too fatty for her taste I guess -- so I end up sitting in solitude eating my pate/terrine and sipping good wine in the dining room and reading a good book. My youngest daughter also likes pates/terrines and sometimes joins me. I also make a duck terrine and a venison terrine. Each of these is somewhat different, but I love each of them. I think these are all derived from the Jane Grigson book "Charcuterie and French Pork Cookery."
Do you make pates and/or terrines? Where did you learn about these? Any books you would recommend? How do you serve your pate/terrine? What wine combination do you favor? I have been finding it difficult to obtain the fat that is used in making these preparations. I used to ask the butchers in the grocery store to save pork fat when they trim pork for sale, but these days the pork comes to the grocery stores from the suppliers well trimmed of fat. Where do you obtain pork fat for making these things?