God, I love it.

Spread it on hot toast, that's my advice. Take ot out of the fridge for a bit first. I've also had it as a starter at The Stagg at Titley where they called it pressed pig's head - it was baked and served with caramelised onion puree.

I guess you can tell it's nice if it tastes good - the richer and more savoury the better, really.