Terrine de Campagne

1. Place the oven rack on the lowest position and preheat to 350 F. In a pot, boil Cognac until it reduces to ½ cup, this takes one and a half minute and let it cool.
2. In a heavy medium skillet, melt the butter on medium heat. Add the onions and sauté them until they are tender and sautéed, this takes 8 minutes. Make sure the onions are not brown.
3. In a large bowl, mix the pork and chopped bacon with a fork or your fingertips until they are mixed well.
4. Then add the sautéed onions, garlic, 2 ½ teaspoons of salt, thyme, allspice, and pepper to the mixture and mix until it is well incorporated. Now, add the eggs, cream, and reduced Cognac, and stir again.
5. Line a 9x5x3-inch loaf pan with the bacon slices by placing 8 across the width and 3 on the shorter sides. Feel free to overlap, if need be. Using your hands, evenly and lightly press the meat mixture (½ of it) on top of the bacon slices. Top it with the ham strips and add the remaining meat mixture on top.
6. Fold the bacon sliced over so it covers the pâté. Cover the top of the pan with foil. Place the pan in a 13x9x2 inch baking pan and place it in the oven. Put boiling water in the baking pan so it covers the sides of the loaf pan. Bake it until a thermometer inserted in it comes out reading 155 F (this takes 2 hours or so).
7. Take the loaf pan out and “transfer to rimmed baking sheet.” Place a heavy skillet on top of the pâté so it can weight down. Chill it overnight. For the best taste, make it 4 days in advance.
8. Put the loaf pan in a large pan full of hot water for 3 minutes. Take the pâté out on a plate, take off the fat from the plate, and wipe it clean. Cut the pâté into ½-inch slices.

Trivia

• In old times, this dish was a staple for many French households.
• Many holidays are welcomed with this dish!

Some call Terrine de Campagne “meat bread.”