3 lbs. pork shoulder
1 lb. back fat, divided
½ lb. chicken livers
1½ Tbsp. salt
2 bay leaves
1½ tsp. whole black peppercorns
8 whole allspice
Large pinch cayenne
1/3 cup chopped parsley
1 tsp. chopped garlic
¾ cup hazelnuts, toasted and skinned
½ cup brandy
• Cut the pork shoulder and half of the back fat into 1-inch thick pieces. Add the chicken livers and toss the meat with salt. Refrigerate.
• Grind the bay leaves, peppercorns, allspice, clove and cayenne in a spice mill. Add ¾ of this mixture to the meat, and mix together. Reserve the remaining spice mixture. Season the meat and refrigerate overnight.
• Line a 12-by-4-inch terrine pan (or two 5-cup loaf pans) with thin slices of the remaining back fat. Refrigerate.
• Preheat the oven to 350 degrees. Grind the seasoned meat using the ¼-inch plate of a meat grinder. Add the parsley, garlic, hazelnuts and brandy to the ground meat. Mix lightly. Cook and chill a little patty of the mixture to check for seasoning. Add more seasoning if needed.
• Put the meat into the terrine pan, tap down to remove air pockets, and cover with foil. Place the terrine in a shallow pan and fill the larger pan with hot water. The water should come up to about two-thirds of the sides of the terrine pan. Bake until the internal temperature reaches 140 degrees, or about 1½ hours.
• Remove terrine from the water bath and cool at room temperature for an hour. Refrigerate overnight. The terrine can be unmolded by dipping the pan in hot water for a few minutes or by heating with a blowtorch and then inverting.