Recipe: Chef Patrick's Country Terrine

The day before:

1 In a container put your pieces of pork (lean and fat) then mix with the seasoning (salt, pepper, spices thyme, sage and porcini powder) then cover with film and refrigerate overnight.
The next day:

2 Grind the meats with a medium grinder, place them in a bowl add the eggs, the smoked breast dice and the alcohol mix well then place your thin barding fat at the bottom of the terrine install your forcemeat and add a few bay leaves on top.
Cover with a few slices of barding fat and store the covered terrine in the fridge while your oven preheats to 220°(th7+)

3 Then place your terrine in a water bath, cook for 1 hour 30 minutes.

4 Remove the terrine from the water bath remove the cover, place a wooden board on top with a weight of approximately 2.2 lb (1kg), let it cool this way, then refrigerate (minimum 3 days before enjoying without forgetting to remove the board)
You will see, it will render some fat but that doesn't matter as this will serve as protection for your terrine and besides you can always keep it to season some sautéed potatoes or some pasta!
And if one day you had some fresh black truffles add them (4% of total weight) and just like with a magic wand this dish called country style will become a "royal" delicacy