Simple Terrine Aux Herbes

2 1/2 lbs ground pork
1 1/2 lbs ground pork liver
12 shallots
6 garlic cloves
2/3 cup dry white wine
3 tb Port
3 tb Cogñac
2 tb plus 2 tsp salt
1 tb ground pepper
2 tb dried thyme
1 tb dried oregano
1 tb dried savory
2 tb dried marjoram
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 8x10 slice fatback, thinly sliced
4 or 5 strips thin bacon

Preheat oven to 375 F. Mix Pork and Liver. Chop shallots and garlic in food processor. Mix everything. Add wine, port, cognac, salt pepper, herbs and spices. Mix well. Line bottom, not sides, of rectangular mold, with fatback. Spoon meat mixture into mold, pressing down flat with fingers. Place bacon strips over terrine. Place in hot, not boiling, bath, 2/3 depth of terrine. Bake 2-2 1/2 hours. Add additional water if necessary. To test: Insert metal skewer in the center of the terrine and leave for 30 seconds. If it is hot, the terrine is done. Remove from the oven. Place a weighted plate on top. Refrigerate, removing the weights, when the terrine is cool. Allow to ripen in the refrigerator 1 to 3 days. Serves 12 to 16.