I am a Belgian (although I live in The Netherlands) and we belgians are known for our love of great food. We don't count calories and we love our meats. This recipe is a nice example of that food and so it is not for the faint-hearted and especially not for the vegetarians (sorry).
This recipe is attributed to the Ardennes region, a region in the south of Belgium most known in the UK and the US for the Battle of the Bulge in 1944-1945.
I make this recipe only a few times a year. It is rather labour intensive so you should take your time for it.
This pate tastes great with my red onion chutney