Instructions

1. 1
   In a large mixing bowl, vigorously mix together the ground pork, ground veal, minced fat back, brandy, minced garlic, beaten egg, thyme, allspice, salt, and pepper until a uniform paste forms.
2. 2
   Line the bottom and sides of a standard loaf pan or terrine mold completely with overlapping slices of raw bacon, leaving some overhang.
3. 3
   Pack the seasoned meat mixture firmly into the lined pan, smoothing out any trapped air pockets.
4. 4
   Fold the overhanging bacon slices back over the top of the meat to completely enclose the pâté. Cover the pan tightly with aluminum foil and place it inside a larger roasting pan filled with boiling water (a water bath).
5. 5
   Bake at 325°F (165°C) for 1.5 to 2 hours.
6. 6
   Remove from the oven, place a heavy weight (like food cans) on top of the foil to compress the pâté as it cools, and chill overnight before slicing.