Hot Country Terrine

• 8 to 10 ounces lean salt pork (unsmoked bacon), rind removed, sliced (by machine) to ⅛-inch thicknesses (twice that of packaged bacon)
• 1½ pounds

Cover the slices of salt pork with cold water, bring to a boil, drain, and rinse. Brown the steaks (in two or three shifts, transferring them to a plate when finished), drain off the fat from the pan, and deglaze with a bit of red wine or water.

Choose a terrine (earthenware or enameled ironware) of a size, as nearly as possible, corresponding to that of the steaks. Arrange alternate la