600 g pork (ham); 350 g pork liver; 13 slices bacon; 1 egg; 2 shallots; 3 tbsp brandy; ⅓ cup extra thick cream; 5-6 bay leaves; 10 pepper corns; 10 juniper berries; a pinch of nutmeg; a pinch of dry thyme; 1.5 tsp coarse salt
Home-made Pork Pate
Chop the meat, liver and fat into pieces and put them through a mincer. Grind the berries, pepper and salt with a pestle and mortar and add them to the mince. Add the finely chopped shallots, 5 slices of the bacon cut into strips, a pinch of thyme, the brandy, cream, beaten egg, and some salt and mix thoroughly. Line the base of a terrine dish with bay leaves and then place the bacon slices one on top of the other on top of the leaves and so that it covers the sides of the dish. Fill it with the meat mixture, smooth the top and cover it with baking paper. Place the dish in a basin of hot water so that the water comes halfway up the sides of the dish. Bake it in an oven for 1 hour and 20 minutes at 180°C (356 F). Remove the terrine from the oven and cover it with a board smaller than the size of the dish. Put a small weight on top and leave it to cool. Remove the weight and place the pate in the fridge for 3 days. Serve sliced into pieces 1cm thick. Cover the pate with melted pork fat and store in the fridge.