It may not look pretty, but its porky goodness will make you forgive its rough exterior (and the unfortunate lack of color saturation in the photo). This is paté de campagne, or French country paté. I've never been big on the meat/liver spreads but this was more like fancy meatloaf so I gave it a try. It's very very good.
It is this recipe. I pretty much trust anything Molly Wizenberg makes. Or writes about.
If I were to make it again--I'd buy more bacon. The way you layer the bacon is a little unclear in the prepration instructions. If you want the bacon to go all the way around the loaf, you'll need more than the 12oz. listed. Likewise, I just cut the pieces in half for the short side and kind of stuck them to the sides of the pan to cover the ends. You need to make sure the bacon overlaps or you'll never get the loaf out. It's pretty fatty and takes some cleaning up to make it look presentable, but I think it's worth the effort.
Never omit the cognac and try to get local, fresh pork. Ours is from a farm in the area called Caw Caw Creek.
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