Place the fatback and water in a saucepan over medium-low heat. Melt the fat slowly, stirring occasionally, for about 20 minutes.
Add half the fresh pork and cook until it exudes a bit of juice, about 8 to 10 minutes. Stir occasionally.
Add the remainder of the fresh pork and cook until it also exudes a bit of juice, about 8 to 10 minutes. Stir occasionally.
Add the smoked pork and continue cooking while stirring occasionally for another 10 minutes.
Cover the meat with a circle of parchment paper with a hole cut in its center. Lower the heat and cover the saucepan. Cook for a couple of hours over very low heat. The fat should be bubbling very lightly.
Add the wine, salt, and pepper and stir well to combine. Continue cooking for another 2 hours or so, until the meat separates into fibers when lightly pressed.
Using a strainer, drain the meats. Separate the juice from the fat. Reserve the fat. Stir the meat with a spatula to flake the meat. Reheat the meatjuice and reduce if there is more than a few tablespoons Add the meat and stir to blend.
Off the heat, blend some of the reserved fat into the meat mixture until it reaches a speadable consistency. Stir the mixture until it cools to about 120ºF . Pack the mixture into a 350-gram terrine. Level the top.
When the terrine cools to room temperature, reheat the reserved fat to liquefy it and pour a thin layer over the top of the meat to create a seal. Cover the terrine with plastic wrap and refrigerate.