The paté should be made at least 48 hours ahead so that the flavours mellow. It can be kept up to 5 days in the refrigerator./ Variations: Pork paté with Hazelnuts: Add 1 cup toasted peeled hazelnuts to the pork mixture./ Marbled Pork Paté: Roll each chicken liver in very thinly sliced pork fat or fat bacon. Make paté mixture without livers. Pack half of the mixture into the mold and place livers down the center. Cover with remaining mixture and bake. When sliced, the pate is marbled with liver outlined in fat.
Sauté a small piece of mixture and taste for seasoning. It should be highly seasoned. If not, add more salt and pepper.
Set oven at 350°F.
Line the sides and base of a 1-quart terrine mold with bacon, reserving 2 slices. Pack pork mixture in the mold and smooth the top. Cut remaining bacon in thin strips and arrange in a lattice on top of the pate.
Cook the paté, uncovered, in a water bath until done when tested with a skewer, 1 and a quarter to 1 and a half hours.
Let paté cool to tepid. Insert a board that fits inside the rim of the terrine. Distribute weights on top and chill.
Serve paté from the mold, and cut in slices at the table.