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1
Combine the ground pork and pork fat in a bowl at a ratio of 70:30. Add the beaten eggs and mix until the farce is homogeneous and cohesive.
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2
Season the farce with salt and aromatics, applying 25–30% more seasoning than would be used for a hot preparation. Taste the farce at room temperature: it must taste distinctly over-seasoned at this stage. This is where the terrine lives or dies — cold suppresses the perception of salt and aromatic compounds, and a farce that tastes correct at room temperature will taste flat when served cold.
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3
Pack the seasoned farce firmly into the terrine mold, pressing out any air pockets. The surface should be level and the mold filled without gaps.
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4
Set the mold in a bain-marie and place in the oven. The surrounding water moderates oven heat, preventing the edges of the terrine from exceeding 80°C. Cook until a probe inserted into the centre of the terrine reads 72–75°C — the target pasteurisation temperature. The internal temperature is the sole reliable indicator that cooking is complete.
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5
Remove the terrine from the water bath. Weight the surface with a press or a board and heavy weights. Refrigerate overnight. The pressing expels excess liquid and compacts the layers; the terrine is ready when it is firm throughout and holds its shape cleanly under a cold knife.