Country - Style Pork Pâté

This is the simplest possible terrine because you (or your butcher) just grind all the ingredients for the filling together in a meat grinder or in a food processor, push the mixture down into the terrine, and bake it. Ideally, the terrine should be porcelain or enameled iron (see Sources), but a metal loaf pan will work in a pinch. The only possible problem is tracking down the right kind of fat for the filling and to use for lining the terrine. In French cha