Rustic Country Style Pork Pâté

Grind or finely mince the pork shoulder, pork liver, and pork fatback using a meat grinder or a very sharp knife. Set aside in a large mixing bowl.

Finely chop the shallots and garlic. Sauté them gently in a small pan with a touch of oil until softened and fragrant, about 5 minutes. Let cool slightly.

Add the cooled shallots and garlic to the ground meats. Incorporate the eggs, Cognac, fresh thyme, salt, and black pepper. Mix thoroughly with your hands or a sturdy spoon until all ingredients are well combined and the mixture is slightly sticky.

Preheat your oven to 160°C. Line a 1.5-liter terrine mold with the thinly sliced bacon, overlapping each slice slightly and allowing some overhang to fold over the top. Make sure the bottom and sides are fully covered.

Spoon the meat mixture into the lined terrine mold, pressing it down very firmly to eliminate any air pockets. Place the bay leaves on top, then fold the overhanging bacon slices over the mixture to cover it completely.

Place the terrine mold in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the terrine mold, creating a bain-marie (water bath).

Bake for 2 to 2.5 hours, or until an internal temperature of 70°C is reached. A meat thermometer inserted into the center will confirm doneness.

Remove the terrine from the oven and the water bath. Place a weighted object (such as cans or a brick wrapped in foil) on top of the pâté to press it as it cools. Once cooled to room temperature, refrigerate for at least 24 hours before slicing and serving. This allows the flavors to deepen and the pâté to set properly.