Pate De Campagne

2 and one quarter pounds pork, both lean and fatty, cut in 1-inch chunks
2 tablespoons extra-virgin olive oil
2 shallots, minced
1 small onion, minced
40 sprigs fresh thyme
9 dried, imported bay leaves
11 ounces fresh pork liver
10 peppercorns
1/2 teaspoon fine sea salt, or to taste
1/4 teaspoon ground allspice
Cornichons, for garnish
.
1. Place the pork, olive oil, shallots, onion, all but six sprigs of the
thyme, and all but six of the bay leaves, and the remaining herbs and salt
in a large, non-reactive bowl and toss so that all is thoroughly combined.
Cover and refrigerate for 24 hours.
2. Remove the bay leaves and the thyme from the pork, and transfer the meat to a food processor. Process until the meat is coarsely chopped. The meat
needs to be in uneven pieces to give texture to the pate .
3. Place the liver in the food processor and puree it. Add it to the pork
and other ingredients in the bowl and toss until all the ingredients are
thoroughly combined. Cook a teaspoonful of the mixture to taste for
seasoning, remembering that when the pate is chilled its seasoning will be
muted. Adjust the seasoning if necessary.
4. Place three of the bay leaves and three generous sprigs of thyme on the
bottom of an 8 cup (2 liter) porcelain terrine mold, or other non-reactive
container. Top with half the pork mixture, smoothing and pressing it into
the terrine, then top with the remaining three sprigs of thyme. Cover with
the remaining pork mixture, smoothing it out and pressing it down into the
terrine, then top that with the remaining three bay leaves. Top with
parchment paper and then either the lid of the terrine mold, or a piece of
aluminum foil. Place the terrine mold into a pan large enough to hold it
with room to spare, and pour in boiling water half way up the sides of the
terrine mold Bake until the terrine is cooked through and registers about
170 F on a meat thermometer inserted into the center of the terrine, about 2
hours.
5. Remove from the oven and let cool. Place at least 3 one-pound weights
on the parchment paper atop the terrine, to weight it down, and when it has
reached room temperature refrigerate it for at least 24 hours. Serve
chilled, with plenty of cornichons alongside.