1 Heat the cream and wine then remove from heat. Mix the cloves, juniper and add them to the cream along with the herbs and nutmeg. Infuse for 1 hour.
2 Trim the loin and shoulder. Cut the shoulder and ham into 1 cm cubes. Cut the loin and fatback into strips and pass through a meat grinder with a fine blade. Finely chop the onion and shallots. Filter the spiced cream. Mix the meats, add onion, shallots, eggs, cream, pistachios, trumpet mushrooms (well cleaned if fresh, and rehydrated if dried), salt and pepper. Mix well. Fill the terrine and cover with plastic wrap.
3 Refrigerate for 24 hours.
4 Heat the oven to 180°C (355°F).
5 Remove the plastic wrap from the terrine then cover with the lid or alternatively with aluminum foil. Bake and cook for 1 hour 30 minutes in a water bath. Collect the cooking juice then filter it.
Cool and remove the fat that sits on top.
6 Soak the gelatin sheets in cold water for 5 minutes. Prepare the aspic as indicated on the packet, add the cooking juice.
7 Drain the gelatin sheets and incorporate them into the boiling aspic. Pour over the terrine. Cool then refrigerate for a minimum of 24 hours. Personally I wait 3 days before serving.
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