Makes about a small loaf

1 tablespoons unsalted butter
2large shallots, minced
3/4 pounds ground pork
1/4 pound pork shoulder, cut by hand into small pieces.
8 slices of bacon, 2 chopped into small pieces and the others left whole
2 chicken livers, rinsed, patted dry, trimmed, and cut into ½‐inch pieces
1 large egg
1/4 cup cognac
1/6 cup heavy cream
1 tablespoons minced fresh thyme
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
 3/8 cup shelled pistachios, toasted and chopped coarse
3 fresh bay leaves

1. Adjust oven rack to lowest position and heat oven to 350 degrees. Bring kettle of water to boil.
2. Melt butter in 10-inch skillet over medium heat. add shallots and cook until softened, about 5 minutes. remove from heat and let cool to room temperature.
3. Mix pork, chopped bacon, and chicken livers together in large bowl until thoroughly combined. In separate bowl, beat eggs, cognac, and cream together with fork until combined, then stir in thyme, garlic, salt, pepper, nutmeg, cloves, and ginger. Add egg mixture, softened shallots, pistachios, and peppercorns to meat mixture and mix with your hands until thoroughly combined.
4. Arrange bay leaves, bright green side down, in the loaf pan. Line pan with bacon slices. Transfer pâté mixture to bacon-lined pan, using hands to press mixture firmly into pan (pan will be very full). Fold bacon slices over mixture and cover tightly with aluminum foil.
5. Place pan in 13 by 9-inch baking dish and transfer to oven. Pour boiling water into baking dish until it comes halfway up sides of pan. Bake pâté until it registers 165 degrees, about 1.5 hours.
6. Remove pan from baking dish and transfer to rimmed baking sheet. Place heavy skillet or small baking dish filled with heavy cans on top of pâté to weigh down. Let cool at room temperature for 1 hour. Remove skillet and refrigerate pâté until completely chilled and set, about 8 hours.
7. Fill baking dish with hot water. Place pâté (still in loaf pan) in baking dish for 1 minute. Remove foil. Using paring knife, loosen edges of pâté from pan, then invert pan onto cutting board. Pâté can be wrapped tightly in plastic wrap and refrigerated for up to 1 week or frozen for up to 1 month; it should be left whole and not sliced until ready to serve. Bring to room temperature before serving.