Pate Grand-Mere - bacon

Method

• Lay out a piece of plastic wrap that will completely cover the inside of the terrine mold, with an excess of 1-inch on all sides. Shingle thinly sliced bacon onto the plastic wrap perpendicular to the length of the terrine. Place the bacon and plastic wrap in the fridge until ready to assemble terrines
• Grind the pork shoulder, snout and backfat using a 1/4-inch die. Add the liver to the ground mixture and grind again using a 1/8-inch die. Add salt and tinted curing salt and mix with a rubber spatula. Reserve cold
• Preheat an oven to 325°F. Melt the butter in a saute pan and sweat the shallot and garlic until softened and fragrant. Add thyme sprigs and bay leaves and deglaze the pan with brandy. Add cream, milk and bring to a simmer. Add the diced bread, remove from heat, and steep until the mixture cools to room temperature. Remove thyme sprigs and bay leaves. Add the beaten eggs and blend the bread and cream mixture in a food processor until smooth to form a panade. Mix the panade together with the pork mixture and fold in pistachios
• Press the shingled bacon and plastic wrap into the bottom of the terrine mold so the bacon is exposed and lines the bottom and sides of the terrine, with about an inch of exposed bacon hanging over the edge of the terrine on both sides. Pour the pork and panade mixture into the terrine and bang against a hard surface to dislodge any trapped air bubbles. Fold the exposed bacon over top (trimming if you have too much overlap) and fold over the plastic wrap to tightly enclose the terrine. Place a lid on the terrine mold and cook in a water bath for 30-40 minutes or until the internal temperature reaches 155°F
• Remove the terrine from the oven and remove the lid. Use a piece of foil-covered cardboard cut to fit the internal length and width of the terrine to press against the surface of the cooked terrine. Place a few cans on top to weigh and press the terrine. Refrigerate and cool completely before serving