- 12 oz (350g) sliced bacon
- 9 oz (250g) chicken livers, trimmed
- 1 lb (450g) ground veal
- 12 oz (300g) ground pork
- 8 tbsp butter, melted and cooled
- ½ cup dry sherry
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp ground allspice
- Salt and freshly ground black pepper
- 6 cup terrine mold or loaf pan
- Preheat the oven to 350°F (180°C). Line a 6 cup terrine mold or loaf pan with the bacon slices, letting the ends of the bacon hang over the sides of the dish.
- Pulse the chicken livers in a food processor until finely chopped. Transfer to a bowl. Add the veal, pork, butter, sherry, onion, garlic, oregano, and allspice and season well with salt and pepper. Mix with your hands until combined.
- Transfer the meat mixture to the terrine mold and fold the bacon ends over the top. Cover tightly with the lid or aluminum foil. Place the dish in a roasting pan and add enough hot water to come halfway up the sides of the dish.
- Bake for 1½ hours, until a meat thermometer inserted in the center reads 165°F (74°C). Transfer the terrine in its mold to a baking sheet. Replace the foil with a fresh sheet. Place another pan to fit inside the terrine, and fill with heavy cans of food. Refrigerate for 24 hours. Unmold, slice, and serve.