Method

• 1.
  Preheat the oven to 180°C. Lightly grease a 1-litre loaf pan. Line the pan with the pancetta or bacon, slightly overlapping the slices and leaving enough overhanging the edges to cover the top.
• 2.
  Place all the remaining ingredients in a bowl with 2 teaspoons of salt and plenty of freshly ground black pepper, then mix together with your hands until well combined. Pack the mixture into the terrine, pressing down well. Cover with overhanging pancetta, then cover the top with baking paper and seal well with foil. Place terrine in a roasting pan and fill pan with enough boiling water to come halfway up the sides of the terrine. Cook in the oven for 1 hour 30 minutes, then remove terrine from the roasting pan and allow to cool.

• 3.
  Cut a piece of cardboard to fit the top of the terrine, then place on top and weigh down with cans or a foil-covered brick and refrigerate overnight.
• 4.
  When ready to serve, turn the terrine out onto a platter or board and slice thickly.