Preparation Time: 25mn - Cooking Time: 1h15 + 24h rest - Oven: 200°C

Serves 4

800g spare rib, no bones
150g pork liver
150g fat bacon
1 egg
1 small glass of Cognac
ground spices (clove, nutmeg, rosmary, cinnamon, bay leaves)
thyme
streaky bacon to line the terrine
salt and pepper

Mince spare rib, liver and fat bacon. Add the spices, salt, pepper, egg and Cognac. Mix with your hands. Pre-heat the oven.

Line the terrine dishwith the streaky bacon. Put the pate mixture, pressing it down firmly. Add some bacon on top then the thyme. Cover with the terrine lid. Cook in a bain-marie in the oven for 1H15. Remove the lid. Cook for another 15 minutes.

30 minutes after taking the pate out of the oven, put a weight on top of it so the juices come up. The weight should not be too heavy or the juices will all come up, and none would be left in thepate at all, which would them be very dry.