Serves 6-8
2 lb (900g) belly of pork
1 lb (450g) pig liver
1 large onion
1 oz (25g) butter
2 eggs
1 teaspoon dried mixed herbs
2 tablespoons medium sherry
3 level teaspoons salt
freshly milled pepper
8 oz (225g) streaky bacon rashers
2 bay leaves
Trim and cut the belly of pork in pieces. Trim and cut pig liver in pieces. Pass liver and pork through a mincer into a mixing bowl or chop ingredients in a food processor. Peel and finely chop the onion. Melt the butter in a saucepan over low heat, add the onion and fry gently for 5 minutes to soften but not brown. Add the onion and butter to the bowl or food processor along with the eggs, mixed herbs, sherry and salt. Season with plenty of pepper and mix together well.
Trim the bacon rashers and flatten and stretch them by running a knife hack and forth over the bacon. Reserve 2 rashers and use those remaining to line the base and sides of a 2 pint (1.1 litre) terrine. Spoon the meat mixture into the terrine and spread level. Top with the reserved bacon rashers and hay leaves. Cover with a lid or buttered kitchen foil and place terrine in a roasting tin. Fill tin to a depth of 1 inch (2.5cm) with water. Cook in an oven heated to 325°F (160°C) or Gas no. 3 for 21/2 hours. Leave to cool overnight pressed with a heavy weight. Serve from the dish cut in slices.