Heat the oven to 160°C/gas 3. Chop the chicken livers and 250 g of the streaky bacon and place in a bowl. Add the chopped and the minced pork, the shallots, eggs, herbs and seasoning, and mix well. Line a 22 cm by 11 cm terrine dish or loaf tin with most of the remaining bacon slices, reserving some for the top. Fill the dish with the meat mixture and pat down until smooth. Fold over the protruding bacon and lay the remaining slices on top. Bake in the oven for 1½ hours. Remove and leave to cool for 30 minutes and then carefully drain off the juice (you can keep this for another meat recipe). Place a weight over the terrine that fits snugly on top to compress it for 1½ hours.
Turn out the terrine (if you prefer) while it is still just warm. Refrigerate, slice and serve. This terrine will keep for up to 7 days in the fridge.