Pate is made from liver, it is not the pure foie gras, or liver. If there is a food that is the ultimate taste experience it is foie gras, at least in MHO.
The flavor of the pate at Wegman's, which does put out some really fine products, I cannot comment on.
Many people who say they do not like liver is because they have never tasted decent liver. The dark red stuff sold in the supermarkets as calves liver is awful offal.
True calves liver is white to pink in color. It must be at least 1/2 inch in thickness. When properly cooked the taste is ambrosia, nothing less.
Have introduced many confirmed liver haters to the product.
Whether you will like the pate sold at your supermarket, cannot tell you, nor can anyone else.
There are pates I like and those I can pass on. I have a recipe for a country pate I have to dig out, and have not thought about in years. It is a sheer delight, nothing less.
If I can find the recipe it is going on my Christmas menu.
Pate is an olio, a mixture, made with a liver base. That is all. If you want to risk a few bucks try it. If not don't.
Cannot add anything more.l