Time: 1-1/2 hours, plus chilling
2 pounds pork shoulder, with some fat, cut into chunks 1 pound veal shoulder or leg, cut into chunks 6 slices good bacon Salt 5 cloves garlic 1 tablespoon fennel seeds 1 tablespoon whole black peppercorns 1 tablespoon coriander seeds 1 egg 1/2 cup heavy cream.
Heat oven to 350 degrees. Put half the meat in a food processor and pulse to chop; pieces should be between 1/4 inch and 1/2 inch in diameter. Remove to a bowl.
Add remaining meat, half the bacon, a healthy pinch of salt, garlic, remaining spices and egg to food processor and grind to a finer texture. Combine with chopped meat and cream. If you like, make a tiny burger, saute it and taste, then adjust seasoning.
Pack mixture into a 10-by-3-inch terrine or a 9-by-5-inch bread pan or a similar vessel. Cover with remaining bacon.
Bake at least an hour, or until mixture is bubbly and juices run clear. Cool on a rack, then refrigerate. Skim fat if you like, slice and serve at room temperature.
Yield: 12 servings.
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